Beef & Pork Cannelloni with Shiitake Mushrooms, Hazelnuts and Gorgonzola Dolce Sauce
There are two varieties of Gorgonzola which differ mainly in their age: Gorgonzola Dolce aka: Sweet Gorgonzola and Gorgonzola Piccante aka: Mountain Gorgonzola. Each has a uniquely different flavor. Gorgonzola Dolce used in this recipe is the younger aged cheese and pairs well with subtle flavors without overpowering them.
Ingredients
- 8 Cannelloni
- 6 oz Shiitake mushrooms (caps)
- 1 ea fresh thyme sprig
- 1 small shallot (minced)
- 1 cup Béchamel sauce
- 4 Tbsp crumbled Gorgonzola Dolce
- 1 cup shredded mozzarella
- 2 Tbsp butter
- TT salt and pepper
- ½ cup hazelnuts (toasted and minced)
- 1/3 cup ruby port
- ¼ cup sugar
Directions
Reduce port with sugar and a splash of water until syrupy then allow to cool to ambient temperature. Sauté shallots in butter until soft then add Shiitake mushroom caps and thyme. Season and cook briefly. Remove some mushrooms from the skillet for garnish. Add bechamel to the remaining Shiitakes then fold in Gorgonzola cheese and stir to incorporate, season. Layer the bottom of a baking dish with some gorgonzola sauce then arrange cannelloni in the sauce. Layer more gorgonzola over the cannelloni and top with shredded mozzarella. Bake at 400°F for 15 minutes then plate with the other components and finish with port reduction.
