We started some work inspired by manicotti. There seems to be some controversy as to whether manicotti is made with pasta or crepes. Growing up it was my understanding that cannelloni were made with pasta tubes and manicotti were mades with crepes and so those are the definitions that we tend to go with in our cooking.
Our first manicotti preparation used both King Crab leg meat and King Trumpet mushrooms. We were lucky enough to find beautiful examples of both at our local markets and decided that the combination was meant to be. We made some corn sheets using a konjac-xanthan gum blend and (wait for it) organic canned corn. The sheets are flexible, moist, flavorful, and delicious warm or cold. We wrapped one sheet around the King Crab meat and the other around our pulled mushrooms. These were warmed in the oven and simply garnished with slivers of green onion.
