Wild mushroom cannelloni – Tasty vegetarian pasta dish

Are you compiling a few meatless recipes to introduce to Meatless Monday? If yes, you are in luck with this wild mushroom cannelloni recipe. It is full of flavour and super satisfying. This vegetarian dish is an excellent family option.

This wild mushroom cannelloni recipe is a favourite at Wilde’s Restaurant at The Lodge at Ashford Castle in the UK. This restaurant and hotel form part of the Red Carnation Hotel Collection. At Wilde’s Restaurant, exciting, new vegetarian and vegan dishes are introduced all the time, keeping the meatless diners satisfied.

No need for you to wait until you can travel to the UK one day for this dish! Executive Chef Jonathan Keane has generously shared his recipe with us. So now you can prepare your own wild mushroom cannelloni in your own kitchen.

The combination of pasta and mushrooms ensures that this vegetarian dish is filling. One plate will leave you with a feeling of contentment. The meat-like texture of mushrooms ensures that you will not even miss any meat. In addition, we all know how filling pasta can be!

Let us know if you have tried out this recipe.

Wild mushroom cannelloni recipe

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Recipe by Dirnise Britz Course: MainCuisine: VegetarianDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• Cannelloni pasta

• Duxelle mushroom sauce

• 3 kg 3 wild mushrooms, chopped

• 200 g 200 cream

• 1 1 onion, diced

• 4 cloves 4 garlic, diced

• bay leaves

• thyme

• salt and pepper

• dash of white wine

• Parmesan mornay sauce

• 30 g 30 butter

• 30 g 30 flour

• 400 ml 400 milk

• 250 g 250 grated parmesan

• nutmeg

• salt and pepper

Method

• Duxelle mushroom sauce
• Sweat the onion and garlic in vegetable oil.
• Add the mushrooms and cook for a few more minutes.
• Add the white wine and reduce the heat until the mushrooms are dry.
• Pour in the cream and stir until it has been absorbed.
• Mix together until it becomes a fine duxelle mixture (use a food processor if you have one at hand).
• Parmesan mornay
• Melt the butter and add the flour and cook for 3 minutes.
• Gradually add the milk, whisking it until it is boiling hot for another 3 minutes.
• Add the parmesan and continue to whisk until it is a smooth mornay.
• Season with nutmeg and salt and pepper to taste.
• To complete
• Cook the pasta and add the mushroom sauce first, then the parmesan mornay.

Notes

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