Table of Contents

Low-Fat Wild Mushroom and Veal Cannelloni: A Taste of Tuscany, Lightened Up

The aroma of wild mushrooms always transports me back to my grandmother’s kitchen in Tuscany. Every autumn, Nonna would forage for porcini and chanterelles in the nearby hills, transforming them into the most incredible, earthy sauces. While her classic cannelloni was a rich, indulgent affair, this lighter version, brimming with lean veal and fragrant mushrooms, captures the essence of those cherished memories without the guilt. It’s a dish perfect for sharing, a celebration of flavour and family, just like Nonna used to make.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Dietary Type: Low-Fat

Ingredients

8 cannelloni tubes
2 tablespoons (30ml) margarine
1 large shallot, finely diced
1 clove garlic, minced
1 lb (450g) lean ground veal
1 cup (60ml) ricotta cheese
4 tablespoons low-fat parmesan cheese, grated
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 cup American cheese, shredded
1/4 teaspoon sea salt
1/4 teaspoon pepper

For the Wild Mushroom Bechamel:

3 tablespoons (45ml) flour
4 tablespoons (60ml) margarine
1 cup (250ml) 1% low-fat milk
1 1/2 cups (375ml) veal stock
1/4 cup (60ml) wild mushrooms, sliced
1 tablespoon fresh chives, chopped
Salt and pepper to taste

Equipment Needed

Large pot for cooking cannelloni
Large skillet
Medium saucepan
Whisk
9 x 13 inch (3L) baking dish

Instructions

Begin by cooking the cannelloni tubes according to the package instructions. This usually involves boiling them until al dente. Once cooked, drain them thoroughly and set aside.
Prepare the filling. In a large skillet, heat 2 tablespoons of margarine over medium heat. Add the diced shallot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Add the lean ground veal to the skillet and cook, breaking it up with a spoon, until it loses its pink colour. This should take approximately 5-7 minutes. Drain off any excess fat.
Season the veal mixture with sea salt and pepper. Reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and stir in the ricotta cheese, low-fat parmesan cheese, fresh basil, and fresh oregano. Mix well to combine all the ingredients thoroughly.
Carefully stuff each cannelloni tube with the veal and cheese mixture. A small spoon or piping bag can be helpful for this step.
Now, prepare the Wild Mushroom Bechamel. In a separate saucepan, sauté the sliced wild mushrooms in 1 tablespoon of margarine over medium heat until they are tender and lightly browned. Set aside.
In the same saucepan, melt the remaining 3 tablespoons of margarine over medium heat. Add the flour and whisk constantly until a smooth paste forms, known as a roux. Cook the roux for 1-2 minutes, stirring continuously, to cook out the raw flour taste.
Gradually add the 1% low-fat milk to the roux, whisking continuously to prevent lumps from forming. Continue whisking until the sauce thickens slightly.
Add the veal stock to the sauce and continue whisking until the sauce is smooth and thickened. This may take a few minutes.
Stir in the sautéed wild mushrooms and fresh chives. Season the bechamel sauce with salt and pepper to taste.
Preheat your oven to 350°F (175°C).
Spread a thin layer of the mushroom bechamel sauce on the bottom of a 9 x 13 inch (3L) baking dish.
Arrange the stuffed cannelloni tubes in a single layer over the sauce in the baking dish.
Pour the remaining mushroom bechamel sauce over the cannelloni tubes, ensuring they are well coated.
Sprinkle the shredded American cheese evenly over the top of the sauce.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned.
Remove the cannelloni from the oven and let it cool for a few minutes before serving.

Expert Tips & Tricks

To prevent the cannelloni from drying out, you can cover the baking dish with aluminum foil during the first 20 minutes of baking, removing it for the last 5-10 minutes to allow the cheese to brown.
For a richer flavor, use a combination of wild mushrooms, such as porcini, shiitake, and oyster mushrooms.
If you don’t have fresh herbs on hand, you can use dried herbs instead. Use about 1 teaspoon of dried basil and 1 teaspoon of dried oregano.
To make the filling even more flavourful, add a pinch of nutmeg or a splash of dry sherry to the veal mixture.
The bechamel sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before using.

Serving & Storage Suggestions

Serve the Low-Fat Wild Mushroom and Veal Cannelloni hot, garnished with a sprinkle of fresh parsley or chives. It pairs well with a simple green salad or steamed vegetables.

Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, you can reheat individual portions in the microwave.

The cannelloni can also be frozen for longer storage. Wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen cannelloni can be stored for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	356 kcal	N/A
Calories from Fat	248 kcal	70%
Total Fat	27.6 g	42%
Saturated Fat	9.2 g	46%
Cholesterol	60.2 mg	20%
Sodium	445.2 mg	18%
Total Carbohydrate	11.1 g	3%
Dietary Fiber	0.4 g	1%
Sugars	3.5 g	N/A
Protein	16.3 g	32%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

For a vegetarian option, substitute the veal with cooked lentils or finely chopped vegetables like zucchini, carrots, and bell peppers.
To make it gluten-free, use gluten-free cannelloni tubes and a gluten-free flour blend for the bechamel sauce.
For a richer bechamel, use whole milk instead of 1% low-fat milk. However, this will increase the fat content of the dish.
Instead of American cheese, try using part-skim mozzarella cheese for a similar melty texture with slightly fewer calories.
Add a touch of heat by including a pinch of red pepper flakes to the veal filling.

FAQs (Frequently Asked Questions)

Q: Can I use dried cannelloni tubes instead of fresh?
A: Yes, dried cannelloni tubes work perfectly well. Just make sure to cook them according to the package instructions until al dente before stuffing them.

Q: What if I can’t find veal stock?
A: Chicken stock can be substituted for veal stock in the bechamel sauce. The flavor will be slightly different but still delicious.

Q: How can I prevent the cannelloni from sticking to the bottom of the dish?
A: Make sure to spread a generous layer of bechamel sauce on the bottom of the baking dish before arranging the stuffed cannelloni.

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the cannelloni and sauce ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time to ensure it’s heated through.

Q: What are some good side dishes to serve with this cannelloni?
A: A simple green salad, steamed asparagus, or roasted vegetables like bell peppers and zucchini make excellent accompaniments.

Final Thoughts

This Low-Fat Wild Mushroom and Veal Cannelloni is a delightful way to enjoy a classic Italian comfort food without sacrificing flavour or health. It’s a dish that’s sure to impress your family and friends, whether you’re serving it for a special occasion or a cozy weeknight dinner. I encourage you to try this recipe and experience the heartwarming flavours for yourself. Don’t hesitate to experiment with different types of wild mushrooms or herbs to create your own unique variation. And most importantly, share your culinary creations with loved ones and enjoy the simple pleasures of good food and good company!

Low Fat Wild Mushrooms and Veal Cannelloni Recipe