Mushroom and Ricotta Cannelloni Recipe - Great British Chefs

Step 1

To begin, slice the mushrooms thinly and sauté in a hot pan pan with a dash of rapeseed oil. Deglaze the pan with the red wine vinegar and continue cooking until the mushrooms have softened. Season and allow to cool

Step 2

Blanch the spinach or wild garlic in boiling salted water then refresh in iced water. Squeeze out as much water as possible then finely chop

Step 3

Mix the cooled mushrooms with half of the chopped spinach, the grated Parmesan and ricotta. Season with salt, pepper and grated fresh nutmeg to taste. Place inside a piping bag a set aside

Step 4

Bring 200ml of vegetable stock to the boil and add the remaining spinach. Bring back to the boil then blend until smooth with the rapeseed oil – this will emulsify into the spinach sauce giving it a velvety texture. Season and strain

Step 5

Cook the cannelloni tubes in plenty of salted boiling water until al dente, according to packet instructions. Refresh in iced water, and drain again. Coat the pasta lightly with olive oil to ensure the tubes do not stick together

Step 6

Whislt carefully holding the cannelloni tubes in the palm of your hand, use the tip of the piping bag to open one end and fill with the mushroom and spinach mixture. Once all the tubes are filled, place in a buttered dish with the remaining 50ml of the vegetable stock and cover with foil

Step 7

To make the brown butter, bring the butter to the boil and cook until it turns a deep golden colour and takes on a nutty smell. Immediately strain into a fresh pan and allow to cool slightly

Step 8

Preheat the oven to 180°C/gas mark 4

Step 9

Bake the cannelloni for 10-12 minutes, then remove the foil and esure they are hot. Grate some Parmesan over the top then grill until the cheese has melted and is lightly golden

Step 10

To serve, spoon some of the spinach sauce onto each plate and top with the cannelloni. Finish with the brown butter and more grated Parmesan