Mushroom Cannelloni

Cook Time 1 hour

Servings 6


250g Cannelloni

For the Filling:

1 brown onion, finely diced

2 cloves garlic

1/2 bunch sage leaves, chopped

1/4 bunch thyme leaves, picked

500g Swiss brown mushrooms, finely diced

500g button mushrooms, finely diced

1/2 cup porcini mushrooms, soaked and finely chopped, reserve liquid

1/2 cup white wine

For the Sauce:

1/2 brown onion

1 garlic clove

3 tins tomato polpa (tinned finely chopped tomatoes)

1 cup basil leaves

Salt and pepper

Extra virgin olive oil


Preheat oven to 180°C.

To make the filling, in a large fry pan add 2 tbsp of extra virgin olive oil. Add the onion, garlic, sage leaves and thyme and cook on a medium heat to soften.

Add the swiss and button mushrooms, another drizzle of extra virgin olive oil and begin to fry off, increasing the heat to high.

Add the porcini mushrooms, the reserved soaking water and white wine, season and allow to cook until soft and the liquid is all soaked up.

To make the sauce, in a small pot, cook the onion and garlic in 2 tbsp of extra virgin olive oil, then add the tomato polpa, basil and season with salt and pepper. Allow to simmer on a medium heat for 25-30 minutes

Fill cannelloni tubes with the prepared mixture – using a piping bag is easiest.

Add half of the sauce to the bottom of your baking tray, place each cannelloni tube side by side into the baking dish then pour the rest of the sauce over the cannelloni.

Place foil over the tray and bake for 30-40 minutes.


Mushroom Cappuccino


Mushroom Bolognese