Mushroom and Spinach Crespelle Cannelloni Recipe

Kennett Square Mushroom Festival 2016!

I always have a great time at the Kennett Square Mushroom Festival!  I participated in the Cook-Off for years and this is my second time giving a mushroom cooking demonstration!  Here's the recipe from my demo this year - Mushroom & Spinach Crespelle Cannelloni.  The crespelle or crepes make the dish so tender and light.  There are mushrooms in the crepes, in the filling and in chardonnay cream sauce!  Oh my!  They are so good!  I've made the cannelloni with marinara sauce too - very good as well, but the cream sauce wins in my book!  They're much easier to make than you would think - and you can make them ahead of time!



Mushroom and Spinach Crespelle Cannelloni Recipe
Christina Verrelli –

Makes 16 Cannelloni


Mushroom Mixture:
1 tablespoon olive oil
20-ounces Baby Bella / Crimini Mushrooms, thinly sliced (halved if large)
1 large shallot finely chopped, (2/3 cup)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme leaves

Crespelle Batter:
3 large eggs
1½  cups milk
3 tablespoons melted butter, cooled
1 cup all-purpose flour
¼ cup mushroom mixture
Vegetable cooking spray

Ricotta Filling:
5-ounces fresh spinach, cooked, cooled, squeezed dry and chopped (or 10-oz frozen)
1-pound ricotta cheese
1/2 pound mozzarella cheese, shredded (about 2½ cups)
1 large egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
½ of the remaining mushroom mixture

Mushroom Chardonnay Cream Sauce:
2/3 cup Chardonnay wine
2 cups heavy cream
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme leaves

2 tablespoons grated Parmesan cheese


Make the Mushroom Mixture:

In large skillet over medium heat, add oil, mushrooms, shallot, salt, pepper and thyme.  Cook for 10-12 minutes, stirring frequently, until mushrooms begin to caramelize.  Remove from heat.

Make the Crespelle (Crepes):

Combine all the crepe ingredients in a blender and blend until smooth.  Refrigerate for 1 hour until slightly thickened.

Spray an 8-inch non-stick skillet lightly with cooking spray. Place the pan over medium heat. With a measuring cup or ladle, pour about 3 tablespoons of the batter into the pan. Rotate the pan to spread the batter evenly. 

Cook the crepe until the top looks dry, about 30 seconds. Turn the crepe over with a spatula and cook the other side, about 20 seconds. Slide the crepe onto a plate and continue the process with the remaining batter. 

Stack the crepes between waxed paper to prevent sticking. You can prepare the crepes a day ahead.  Store covered in the refrigerator. 

Make the Ricotta Filling:

In large bowl, (or in bowl of stand mixer) add the ricotta filling ingredients. Mix until well blended. Store covered in refrigerator until ready to use. You can make this filling the day before.

Make the Chardonnay Cream Sauce:

Reheat the skillet with the remaining mushroom mixture.  Deglaze pan with wine and reduce by half.  Add cream, salt, pepper and thyme.  Bring to simmer and reduce by 1/3.  (Will reduce further in oven.)

Preheat the oven to 375 degrees F. 
Coat the bottom of a 13x9x2 inch glass or ceramic baking dish with about 1-cup of the cream sauce.

Lay out 1 crepe on flat surface.  Spoon ¼ cup filling mixture into the center of the crepe.  Arrange the filling in a strip across the diameter of the crepe.  Fold one side over the filling and roll the rest of the way to form the filled cannelloni.  Place seam-side down in baking dish.  Repeat with all other crepes.  Spoon about 1 cup additional sauce over the center of the cannelloni.  (They should not be completely submerged in sauce.)  Sprinkle with Parmesan cheese.  

Cover loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until golden brown and sauce is bubbling. 

Printable Recipe: Mushroom and Spinach Crespelle Cannelloni