Yellowfoot Mushroom Cannelloni

This recipe was sent to me by Teresa; it's an adapted version of the recipe made by Paulina, who has also been invited to take part in this blog.

Ingredients

• Half a kilo of yellowfoot mushrooms (camagrocs)
• 4 medium onions
• Cannelloni sheets

Method
Grate the onions and fry them well in a frying pan. In a separate pan, sweat and sauté the mushrooms, season them well with salt and add crushed garlic.

Mix everything together and blend in two batches: half into a smooth paste, the other half not too finely, so the pieces are clearly visible.

Return to a frying pan and add a good splash of milk and a tablespoon of flour. Cook for five or ten minutes until the flour is cooked. Adjust the salt. Leave to rest and fill the cannelloni.

These quantities make about 25 cannelloni.

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