Vida Recetas Editorial
The extra large spinach and mushroom cannelloni on corn cream is a surprising recipe that reinvents traditional pasta with an Asian and vegetable twist. This dish, ideal for impressing at a special meal or as a hearty appetizer, stands out for its combination of textures and flavors: the smoothness of the corn cream, the crispness of the rice paper, and the earthy flavor of wild mushrooms enhanced with soy sauce. Spinach, the star ingredient, adds a vibrant color and a host of nutrients like iron and vitamins, making this recipe a healthy and energy-packed option.
Preparation is simple but requires some patience: a silky corn cream is made, spinach and mushrooms are sautéed, and hydrated rice paper sheets are filled and steamed, achieving a delicate and light texture. The result is a visually striking dish full of nuances, perfect for those seeking gluten-free alternatives or simply wanting to incorporate more vegetables into their diet. You can serve it as a main course with a fresh salad, or as an elegant appetizer at a special dinner.
If you like to experiment, you can substitute the mushrooms with button mushrooms or add vegan cheese to the filling for a creamy touch. This recipe is ideal for vegans and vegetarians, and easily adapts to different tastes.
Prep
40 min
Cook
30 min
Servings
4
Calories
300 kcal
For the corn cream: sauté the chopped onion in a pan with oil, add the corn with its juice and add half a glass of water. Let it cook for a few minutes, season with salt and pepper, grind and strain.
Cook the spinach as indicated on the bag and sauté the mushrooms in a pan with oil. After a few minutes, add the soy sauce and spinach.
Soak the wafers in warm water for 3 minutes. When they are hydrated, spread carefully, cut into a square shape and paint with olive oil.
Fill, close the cannelloni and steam for 1 or 2 minutes. Place the cannelloni on top of the corn cream.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
