Cannelloni with mushrooms

03971 CANNELLONI with MUSHROOMS INGREDIENTS for 4 PERSONS 250 g of cannelloni, 400 g mushrooms cantarelli, an onion, 200 g seitan, a tablespoon of olive oil, 400 g tomato sauce, 2 cloves of garlic, 1/2 l of liquid cream, fresh basil, 100 g of Parmesan cheese, 30 g butter, salt, pepper, 1/2 glass of white wine.

Cook the potato gnocchi in salted water, then drain well.

Clean the mushrooms and cut them into slices.

In a pan gently fry the onion coarsely, then, before it browned add the mushrooms, stir well and let stand for a few seconds to open flame.

Squirt with the wine, lower the heat and let it evaporate.

Season with salt.

Add a few tablespoons of the pass, the cream, the seitan cut into small pieces.

Simmer over low heat until the cooking liquid is thickened.

Let cool.

Fill the cannelloni with the mixture and arrange mano a mano in a buttered baking dish.

Decorate with remaining tomato sauce, flavored with crushed garlic, Basil and a pinch of salt; then sprinkle with cheese.

Put in hot oven (180°) and simmer for about 30 minutes.