sig's Spinach and Mushroom Cannelloni

• 3 tbsp extra virgin olive oil
• 2 shallots , very finely chopped
• 1 onion, very finely chopped
• 1 large clove of garlic, crushed or chopped
• 500 grams mushrooms of choice, I use wild or brown cepe
• 18 cannelloni tubes
• 1 tbsp fresh coriander,chopped
• 3 tbsp fresh parsley ,chopped
• 400 grams spinach, wilted and squeezed dry
• 100 ml fresh double or heavy cream
• 40 grams butter ,spreadable
• 4 tbsp Parmesan ,finely

1. preheat oven to 200C / 400F / gas 6
2. Heat oil in casserole , add the onions and shallots, cook for a little while stirring so that they don't burn.
3. now add mushrooms and garlic cook until all liquid has been absorbed, seaso with salt and pepper, add parsley and cream, reduce until most cream is gone
4. in a pot with boiling water wilt the spinach, for 1 minute, drain , cool and squeeze out all water.Chop finely add to mushroom mix..
5. cook cannelloni as per given instruction, drain and pat dry
6. cool slighty then fill them with the spinach and mushroom mix, I use teaspoon.
7. place in a buttered oven proof dish, sprinkle with Parmesan and little dots of butter.
8. cook for about 10-15 minutes and serve hot.

extra virgin olive oil, shallots, onion, clove of garlic, cannelloni, fresh coriander, parsley, spinach, heavy cream, butter, parmesan

Taken from cookpad.com/us/recipes/338621-sigs-spinach-and-mushroom-cannelloni (may not work)