Recipe of Extra large spinach and mushroom cannelloni on corn cream

Join me and let's see how to make Extra large spinach and mushroom cannelloni on corn cream

Instructions:

Step 1
• 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.
Step 2
• 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.
Step 3
• 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.
Step 4
• Fill, close the cannelloni and steam for 1 or 2 minutes. Place the cannelloni on top of the corn cream.