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Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans (Vegan)
SERIOUS EATS18Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 sheets no boil lasagna noodles (flat)
- 2 oz. morel mushrooms (dried)
- 1 sweet potato (large, peeled and roughly cubed, about 8 ounces)
- 1 Tbsp. maple syrup
- 1 Tbsp. extra virgin olive oil (plus more for serving)
- kosher salt
- freshly ground black pepper
- 1 Tbsp. canola oil
- 8 oz. wild mushrooms (your choice, sliced into 1/2-inch pieces)
- 1 shallot (small, minced, about 2 tablespoons)
- 1 clove garlic (minced, about 1 teaspoon)
- 2 tsp. fresh thyme leaves (picked)
- 2 tsp. soy sauce (divided)
- 1 Tbsp. lemon juice (divided)
- 1 cup dry white wine
- 30 oz. butter beans (large, drained but not rinsed)
- 1 head escarole (dark green leaves and ends removed and discarded, pale stalks and leaves washed and cut into 3-inch segments)
- 2 Tbsp. fresh parsley leaves (chopped)
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