Cannelloni with Mushrooms, Fresh Herbs and Whipped Cream

Have fun preparing this mushroom dish!

Soak the mushrooms in white wine for 15 minutes. Clean fresh mushrooms. Rinse mushrooms, cut into slices, then into strips and dice. Cut oyster mushrooms into strips, then into cubes. Peel and rinse carrot, then dice or coarsely grate. Rinse kitchen herbs and dry with kitchen roll. Pluck parsley from stems (set a few leaves aside) and coarsely chop. Cut chives into rolls. Drain men’s mushrooms and chop a tiny bit to taste. Reserve liquid to taste for a meat sauce. Mix all ingredients for the filling and season spicily.

Whisk ingredients for the egg yolks until hearty. Fill the cannelloni and place in a greased ovenproof dish. Pour the egg yolk over the cannelloni and bake for about 45 minutes at 200 degrees (hot air 180 degrees, gas mark 3). Serve with parsley.

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