For the filling:
400 g of mushrooms, cleaned
2 garlic cloves
1 canned truffle
A little bit of white wine
8 GALLO gluten-free cannelloni sheets
150 g of parmesan cheese
200 g of cooking cream
Salt and pepper
Prepare the cannelloni sheets following the package instructions and set aside on a damp towel.
Sauté the chopped onion and garlic in a pan with a little oil until tender.
When cooked, add the sliced mushrooms and cook until golden. Season and let the filling cool down for 30 minutes.
To make the sauce, heat up the cream with the parmesan cheese for 5 minutes. Season to taste.
Cut the Gallo sheets in half and fill them, roll up the cannelloni. Place on a serving platter, add the sauce and grated truffle on top and serve.