Cannelloni au poulet et champignons

Ingredients

35min

1. Cook the meat in the broth. Put the meat aside in the fridge, and add the cream and chopped tarragon to the broth. Allow to reduce until you have a slightly thickened sauce.
2. Meanwhile, clean the mushrooms and slice them.
3. Peel and chop onions and garlic and fry in 3 tablespoons of oil.
4. Add mushrooms and cook until the juice evaporates
5. Soften the lasagne sheets for 3 minutes in boiling water and oil a baking dish with the rest of the oil.
6. Cut the meat into strips and mix it in with the mushrooms and a few tablespoons of sauce.
7. Spread it over the softened sheets and roll them up. Arrange them in the dish and coat with sauce.
8. Sprinkle with cheese and bake for 10 minutes at 180°C.
9. Seed the tomato, cut the flesh into strips, and fill the cannelloni just before serving.

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