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 lasagne 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.
While editing this post 9 years down the line I realize that I have not made cannelloni again. I am not sure why not as we love baked pasta. And fresh pasta is so easy to make at home. It is as simple as taking 100g of 00 flour, a pinch of salt and one egg. This is enough for one person, or the 4 pasta sheets this recipe calls for. I am a lazy pasta maker so I use the machine to make the dough. I don’t bother to knead it too much. After resting in the fridge for half an hour I let my pasta roller do all the work!
Oyster Mushroom Cannelloni
Ingredients
- 10 mls coconut oil
- 1 onion chopped
- 120 g oyster mushrooms sliced
- 15 g 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
Click on the links for conversions and notes.
Beautiful!
thanks Cindy 🙂