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MasterChef 2020 contestant Karen Skewies is giving us lots of different dishes to cook in our homes during the coronavirus outbreak

This week, Karen shares her recipe for her mushroom channelloni with tarragon.

The 57-year-old – who retired from her post as vice-president of international sales for Monster.com – has always loved cooking, so starring on the show was a real dream come true for her.

Now she is providing a weekly recipe for Advertiser readers.

She said on this week’s instalment: “This week’s recipe is made with one of my favourite ingredients – mushrooms.

“And this is a great recipe that can be made ahead and easily doubled up if you have more guests.

“Personally, I also love the addition of tarragon but it is an optional extra.

“Serve with a green salad and some grated parmesan cheese for a lovely heart-warming winter meal.”

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Serves 6

Oven 180 degrees

Ingredients

■ 2 small onions, chopped

■ 2 cloves of garlic, chopped

■ 2 leeks, chopped

■ 1 tbsp olive oil

■ 750g chestnut mushrooms, sliced

■1 tbsp chopped tarragon (optional)

■ 20g grated cheddar cheese

■ 250g dried cannelloni tubes

Method

1. Preheat the oven to 180°C/350°F/gas 4 and grease a 25x30cm dish.

2. Peel the onions and garlic and pulse until very fine in a food processor.

3. Heat 1tbsp of oil in a large heat-proof casserole and tip in the onion and garlic – cook over a medium heat.

4. Trim, wash, pulse the leeks and add to the casserole.

5. Finally, chop the mushrooms (saving three for the top), pulse them and add to the pan.

6. Cook all ingredients over the medium heat for 15 minutes, stirring regularly, turn off the heat, add tarragon (if using) and season well.

7. Meanwhile, for the béchamel sauce, melt the butter in a pot over a medium heat. Stir in the flour until you have a smooth glossy paste. Cook for two minutes then gradually whisk in the milk. Simmer for five minutes, or until thickened, then add the

grated cheese and season to taste.

8. Pour one-third of the sauce into a 25cm x 30cm well-greased buttered casserole.

9. As soon as the filling is cool enough to work with, fill the pasta tubes with the mushroom filling, lining them up in the tray as you go.

10. Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top. Scatter the remaining cheese on top and bake for 45 minutes, or until golden and cooked through – around 45 minutes.

Karen’s tip – I actually made this in two batches as it does make quite a lot.

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