Artichoke Mushroom Cannelloni Lasagna Reicpes, Artichoke Mushroom Cannelloni Lasagna Free Reicpe, Free Recipes Artichoke Mushroom Cannelloni Lasagna

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Artichoke Mushroom Cannelloni Lasagna

1 tablespoon butter
2 ounces Shiitake mushrooms, sliced thinly
1 clove garlic, sliced thinly
1/4 cup leeks, white part only sliced thinly
1 artichoke bottom chopped finely
1/4 cup dry vermouth
2 garlic cloves unpeeled
1-1/2 teaspoons olive oil
1 teaspoon dry white wine
3/4 cup whipping cream
1/4 cup Parmesan cheese, finely grated
Dash of freshly grated Nutmeg
Kosher salt and cracked pepper to taste

Directions ::..

Preheat the oven to 400�. Place the garlic cloves in a small piece of foil; drizzle the oil over them, fold up the foil and place in a small oven proof pan. Roast until garlic is soft for 30 minutes. Remove from oven; when cool squeeze out the garlic and mash it slightly.

Place the mashed garlic in a small saucepan with the dry white wine and whipping cream; reduce until it starts to thicken. Add the Parmesan cheese and nutmeg. Whisk constantly until heated through and fairly smooth. Add salt and pepper according to taste.