I love mushrooms, and I had to apply some thought to this challenge so that I did not end up repeating a theme by making lasagna with mushrooms. I had wanted to make ravioli but I ran out of time and used my pasta sheets to make cannelloni. This was the first time I had attempted this, and it won’t be my last. The word cannelloni derives from the word canna (reed) and literally means ‘big tubes’. (Larousse). Here is my recipe for Oyster Mushroom Cannelloni.
Oyster Mushroom Cannelloni
Ingredients
- 10mls coconut oil
- 1 onion, chopped
- 120g oyster mushrooms, sliced
- 15g butter
- 2 stalks marjoram, picked and chopped
- 4 pasta sheets
- 1 portion cheese sauce
- cayenne pepper
- paprika
- 6 whole cherry tomatoes
Method
- preheat the oven to 170? Celsius
- melt the coconut oil in a large pan
- add the onion and sauté until soft, without colouring
- add the mushrooms and the butter and cook until all the liquid is out of the mushrooms
- add the marjoram
- wet the pasta sheets and place a tablespoon of mushrooms at the top of each sheet
- roll into a cylinder and place seam side down into an oven proof dish
- cover with the cheese sauce
- sprinkle the top with a small amount of the cayenne pepper and a generous sprinkle of paprika
- garnish with the cherry tomatoes
- bake for 20 minutes
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Beautiful!
thanks Cindy 🙂