Mushroom cannelloni recipe | Gourmet Traveller

Name: Mushroom cannelloni recipe | Gourmet Traveller
Total time: 165 min
Ingredients: 580 gm ricotta, drained; 2 eggs, lightly beaten; 100 gm parmesan, finely grated; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 4 garlic cloves, thinly sliced; 3 spring onions (white part only), thinly sliced; 300 gm Swiss brown mushrooms, coarsely chopped; 250 gm large flat mushrooms (such as field), coarsely chopped; 6 sage leaves, thinly sliced; 1 tsp thyme leaves; 30 gm dried porcini mushrooms, soaked in 200ml warm water for 10 minutes, drained and soaking liquid reserved; To serve: green salad (optional); Pasta dough; 225 gm (1½ cup) plain flour; 80 gm (½ cup) coarse semolina; 2 eggs; For drizzling: olive oil; Béchamel sauce; 100 gm butter, coarsely chopped; 50 gm (1/3 cup) plain flour; 550 ml warm milk; 20 gm (¼ cup) finely grated parmesan; Pinch of finely grated nutmeg, or to taste

www.gourmettraveller.com.au

Mushroom cannelloni combines earthy mushrooms with a creamy filling wrapped in delicate pasta—try this recipe for a comforting and gourmet dish.

View Original

Share this recipe:

Ingredients

580 gm ricotta, drained
2 eggs, lightly beaten
100 gm parmesan, finely grated
60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, thinly sliced
3 spring onions (white part only), thinly sliced
300 gm Swiss brown mushrooms, coarsely chopped
250 gm large flat mushrooms (such as field), coarsely chopped
6 sage leaves, thinly sliced
1 tsp thyme leaves
30 gm dried porcini mushrooms, soaked in 200ml warm water for 10 minutes, drained and soaking liquid reserved
To serve: green salad (optional)
Pasta dough
225 gm (1½ cup) plain flour
80 gm (½ cup) coarse semolina
2 eggs
For drizzling: olive oil
Béchamel sauce
100 gm butter, coarsely chopped
50 gm (1/3 cup) plain flour
550 ml warm milk
20 gm (¼ cup) finely grated parmesan
Pinch of finely grated nutmeg, or to taste