2 onion, chopped
4 cloves garlic, minced
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
8 cup sliced button mushroom
8 cup sliced stemmed exotic mushroom
1/3 cup dry white wine
12 manicotti, shells
2 cup shredded mozzarella cheese
1/3 cup finely chopped fresh Italian parsley
1/4 cup freshly grated parmesan cheese
4 plum tomato, diced
1 roasted sweet red pepper, diced
Sauce
3 tbsp butter
3 tbsp all purpose flour
3 cup milk
1/2 tsp salt
1/4 tsp pepper
3 oz cream cheese, cubed
Preheat oven to 400 degrees F (200
degrees C). In large saucepan, melt butter over medium heat; cook
onions, garlic, thyme, salt and pepper, stirring occasionally, for 20
minutes or until onions are light golden.
Add button and exotic mushrooms; cook for about 8 minutes or
until mushrooms release liquid. Increase heat to high; cook, stirring
often, for about 10 minutes longer or until mushrooms are tender and
liquid is absorbed. Stir in wine; continue cooking until all liquid is
absorbed.
Remove from heat and let
cool to room temperature. Meanwhile, in large pot of boiling salted
water, cook manicotti shells for about 15 minutes or until tender but
firm. Drain and cool in cold water. Arrange in single layer on damp tea
towel; cover with plastic wrap.
Prepare sauce.
Stir mozzarella cheese and 1/4 cup (50 mL) of the parsley into
mushroom mixture; spoon 1/2 cup (125 mL) into each manicotti shell.
Arrange in dish in 2 rows. (Manicotti and remaining sauce can be
covered and refrigerated separately for up to 24 hours. Increase baking
time by 15 minutes.)
Pour remaining sauce over manicotti, spreading to cover; sprinkle with half of the Parmesan cheese. Bake for 25 minutes or until bubbly at edges and cheese is golden brown. In bowl, stir together tomatoes, red pepper and remaining parsley.
Spoon half over centre of
each row or manicotti. Sprinkle with remaining Parmesan cheese; bake
for 5 to 10 minutes longer or until light golden and bubbly at edges.
Remove from oven; let stand for 10 minutes before serving.
Sauce
Meanwhile, in heavy-bottomed saucepan, melt butter over medium
heat. Whisk in flour until smooth; cook, whisking for 1 minute.
Whisking constantly, add milk, 1/2 cup (125 mL) at a time.
Stir in salt and pepper; cook, stirring and scraping bottom of pot to prevent scorching, for about 15 minutes or until thickened. Whisk in cream cheese just until melted. Remove from heat; spread 3/4 cup (175 mL) of the sauce in 13- x 9-inch (3 L) baking dish.