Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4)

  2. 350 g chestnut mushrooms, chopped finely

  3. 1 medium onion, chopped finely

  4. 1 garlic clove, crushed

  5. 1 tbsp chopped fresh thyme

  6. 1/2 tsp ground nutmeg

  7. 4 tbsp white wine

  8. 4 tbsp fresh white breadcrumbs

  9. 12 dried cannelloni

  10. salt and pepper

  11. Parmesan cheese shavings, to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C. Place the mushrooms, onion and garlic in a pan. Stir in the thyme, nutmeg and 4 tbsp wine. Bring to the boil, cover and simmer for 10 minutes. Stir in the breadcrumbs to bind the mixture together and season. Cool for 10 minutes.

  2. Preheat the grill to hot. To make the sauce, halve and deseed the bell pepper, place on the grill rack and cook for 8 to 10 minutes until charred. Let cool for 10 minutes.

  3. Once the bell pepper has cooled, peel off the skin. Chop the flesh and place in a food processor with the wine. Blend until smooth. Pour into a pan.

  4. Mix the remaining sauce ingredients with the bell pepper and wine and season. Bring to the boil and simmer for 10 minutes. Discard the bay leaves.

  5. Cover the base of an oven proof dish with a thin layer of sauce. Fill the cannelloni with the mushroom mixture and place in the dish. Spoon over the remaining sauce, cover with foil and bake for 35 to 40 minutes. Serve hot.


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