Tom Kerridge's Mushroom and Aubergine Cannelloni Recipe | Food Network UK

Ingredients

• Stuffed cannelloni
• 3 tbsp olive oil
• 2 onions, diced
• 4 cloves garlic, chopped
• 600g portobello mushrooms, cut into large dice
• 500g aubergines, cut into large dice
• 3 tbsp umami paste
• 2 tbsp fresh oregano leaves, roughly chopped
• 1 tbsp fresh rosemary leaves, finely chopped
• 2 x 400ml cans chopped tomatoes
• 200g soft ricotta cheese
• 70g fresh breadcrumbs
• 10-12 fresh pasta sheets
• Salt and freshly ground black pepper
• Sauteed mushrooms
• 2 tbsp olive oil
• 50g butter
• 500g chestnut mushrooms, thickly sliced
• 2 cloves garlic, thinly sliced
• 1-2 tbsp thyme leaves
• 200ml white wine
• Bechamel sauce
• 60g butter
• 60g plain flour
• 750ml whole milk
• 1 tbsp wholegrain mustard
• ½ nutmeg, grated
• 125g mozzarella balls, diced
• 40g parmesan, grated
• Extra 25g grated parmesan to sprinkle over the top