For the Cannelloni For the shrimp and mushroom filling, cut all the mushrooms into small dices. Heat up a casserole with olive oil and butter. Cook the white chopped onion very slowly for about 45 minutes, add the mushrooms and turn to medium-high heat, stir continuously till the water of the mushrooms evaporates. Add the shrimps roughly diced to the mixture and cook for another 5 minutes. Add the cream, stir well and bring back to boil. Correct the seasoning with salt and pepper. Take off from the heat and allow to cool down.

For the Lasagna sheets Bring a pot of water with salt to boil. Cook the lasagna sheets for a few minutes. Strain well and place in iced water to cool down. Roll the cannelloni with the stuffing and lasagna sheets and keep on the side.

For the Truffle sauce Bring the coconut milk to boil in a casserole and reduce to about 1/3. Add the chopped truffle, and truffle oil, season well, boil for a couple more minutes. Blend all the ingredients into a smooth sauce.commolo rentur, ipsam doluptatum sequassiti blamaet quas mendentus es unti blant. Aquae ipsam solor afori.