Soak porcini mushrooms in water. Peel the onion and garlic, finely dice the onion, crush the garlic. Clean fresh mushrooms, cut mushrooms and soaked porcini into cubes (pick up soaking water). Clean the leek, wash and cut into fine rings, let the spinach thaw.
Braise the onion, garlic, mushrooms, leek and spinach in heated butter for about 5 minutes, season with salt and pepper, let cool slightly, fill in the cannelloni and place in a baking dish. Bring the cream and milk to the boil, cut the gorgonzola into cubes, add and let it melt. Refine the sauce with herbs, season with salt and pepper, pour over the cannelloni and cook in the preheated oven at 200 ° C (gas setting: 4, fan oven 180 ° C) for about 35 to 40 minutes.
Read and wash leafy salads. Mix the oil, vinegar, salt, pepper and honey into a dressing, drizzle over the salad and serve with the cannelloni.