Chanterelle mushrooms cannelloni with coconut vichyssoise

120 min
Type of dish: Vegetables, Pasta
Cuisine type: Basque cuisine
Seasonal period: October, November
Ingredients for 5 portions
Ingredients for portions/units
Purple onion from Zalla 0.5 kg
Pine nuts 0.03 kg
Smoked idiazabal cheese 0.1 kg
Leek 3.0 ud
Butter 0.1 kg
Potatoes 0.05 kg
Coconut milk 250.0 ml
White stock 0.25 l
Potatoes 0.2 kg
Butter 0.1 kg
Pesto sauce 0.15 l
Rocket 50.0 g
Water 0.25 l
Bones 0.075 kg
Onion 0.025 kg
Carrots 0.013 kg
Green leek 0.125 ud

For the cannelloni:

  • Fresh pasta.
  • Cut into 7x7 centimetres squares.
  • Cook and rinse in water with ice.
  • Stuff the cooked pasta and roll them.

For the stuffing:

  • Chop the garlic and the purple onion into brunoise and fry until tender.
  • Add the clean mushrooms and sauté with the soft vegetables.
  • Fry the shelled pine nuts with some oil until golden in colour and add them to the vegetables sauté.
  • Off the heat, add the diced cheese.

For the coconut vichyssoise:

  • Fry to soften the leek in butter.
  • Add the diced potatoes.
  • Cover with white stock and coconut milk simmer.
  • Blend the sauce and sieve.
  • Bring the sauce to the boil, add the butter and emulsify.

For the garnish:

  • Peel the potatoes.
  • Cut into tubes with a cookie cutter.
  • Slice the potato as thin as possible, with the cold meat cutter or a sharp slicer.
  • Soak the potato disks in clarified butter, place them between two baking sheets and bake for an hour at 110ºC until they are crunchy and translucid.

For the decoration:


  • Warm up the cannelloni in the oven, covered with aluminium foil.
  • Pour the sauce (coconut Vichyssoise) onto the centre of the plate.
  • Place the cannelloni on the sauce.
  • Decorate with black olive powder next to the cannelloni.
  • Garnish with the potato chips next to the cannelloni, on top of the olive powder.


  • A white asparagus cream with milk and butter may be prepared to serve with the cannelloni.
  • An arugula pesto may be prepared as second sauce, replacing the basil with arugula.
Nutritional information (1 portion)
Fiber 12.97 g
Saturates 40.0 g
Monounsaturated fatty acids 41.12 g
Polyunsaturated fatty acids 9.77 g
Cholesterol 206.75 mg
Calcium 605.79 mg
Iron 6.72 mg
Zinc 3.38 mg
Vitamin A 678.44 ug
Vitamin C 63.07 g
Folic acid 202.56 ug
Salt (Sodium) 1479.58 mg
Sugars 15.64 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.