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Appetizer,




Source of Recipe


internet


Recipe Introduction


Mushroom Appetizer, Cannelloni, Artichoke Appetizer
----
Serves 2



List of Ingredients




1 (12") lasagna noodle with fluted edges
Mushroom Filling (recipe below)
Creamy Roasted Garlic Sauce (recipe below)
1 tablespoon Fontina cheese, coarsely grated
Arugula (or fresh spinach or basil), sliced 1/4-inch thick
Lemon zest, garnish
Balsamic vinegar glaze (at Trader Joe's in a handy squirt bottle)


Mushroom filling
(can be made 1 day ahead)
1 tablespoon butter
2 ounces mushrooms of your choice, thinly sliced
1 clove garlic, thinly sliced
1/4 cup leeks, white part only, thinly sliced
1 artichoke bottom, chopped fine
1/4 cup dry Vermouth wine
Salt and pepper, to taste
1/2 teaspoon dried Thyme leaves


Creamy Roasted Garlic Sauce
(can be made 1 day ahead)
3 garlic cloves unpeeled
2 teaspoons Olive oil
1 teaspoon dry white wine
3/4 cup heavy cream
1/4 cup Parmesan cheese, finely grated
dash of freshly grated Nutmeg
Salt and pepper, to taste

Recipe




Boil lasagna noodle 20 to 30 minutes (they should be pliable); rinse in cold water; drain. Cut noodle crosswise making two 6-inch noodles. Lasagna can be prepared ahead, refreshed in hot water before serving.

Make the creamy roasted garlic sauce.

Spoon 2 tablespoons garlic sauce on each plate. Lay noodles on a flat surface, spread each with 1/4 cup mushroom filling leaving 1/2-inch border on all sides. Top with Fontina cheese; roll up fluted lasagna noodles making a cannelloni. Place seam side down on sauced plate, garnish with arugula and lemon zest. Decorate plates with Balsamic vinegar glaze (see my photograph), extra mushrooms and serve.




In skillet over medium high heat saut� mushrooms, garlic, leeks and chopped artichokes in butter until tender. Add wine; cook until all liquid is absorbed; add salt and pepper. Remove from heat; add thyme, cover and refrigerate if not using immediately; reheat before serving.




Enclose garlic with oil in foil on ovenproof pan. Bake at 400� for 30 minutes; squeeze out cooled garlic, mash with fork; combine with wine and cream in small saucepan over medium high heat until thickened. Remove from heat; add cheese, nutmeg, salt and pepper. Cover and refrigerate if not using immediately; reheat before serving.