shitake mushrooms

Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo

Mushroom mapo tofu

fresh firm tofu block

tbsp rapeseed oil

garlic cloves, finely chopped

ginger,

red chilli, deseeded and finely chopped

fresh shitake mushrooms, sliced to 1cm strips

dry toasted whole Sichuan pepper

tbsp chilli bean paste

tbsp dark soy sauce

Shaoxing rice wine

vegetable stock or mushroom stock

tbsp Chinkiang black rice vinegar

tamari soy sauce

spring onions, trimmed and sliced

Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.

Mix all of the sauce ingredients together in a jug.

Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.

Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

Spinach ricotta cannelloni with mushroom sauce, absolutely luxurious from the creamy spinach filling to the rich plump mushrooms and the taleggio and truffle oil, add a wonderful compliment to the pasta and sauce, making this a spectacular dish!

Spinach ricotta cannelloni with mushroom sauce

spinach

mushrooms

ricotta

Parmigiano

nutmeg, salt and pepper

cannelloni

evo oil

garlic

shallot,

butter

paprika

chives

white wine

half and half cream

g (1/3 cup) Taleggio

truffle oil (optional)

Wash and cook the spinach in a saute pan with evo oil, whole garlic, and chili flakes until wilted and soft. Take off heat, take out garlic, drain, squeeze well, and puree in a small food processor.

In a medium bowl, mix the spinach puree and the ricotta, a pinch of nutmeg, and a little salt. Add the grated Parmigiano, and mix until smooth. Set aside.

In a saute pan drizzle in evo oil, add butter, minced shallot and garlic whole. Let that sauté until shallot begins to soften and toss in mushrooms, season with salt and pepper, paprika, parsley, thyme, and chives.

Add white wine and let dissipate about 2 minutes. Then, add the cream, and cubed Taleggio. Cook on low heat for 2-3 minutes, until Taleggio has melted and become creamy. Turn off the heat, drizzle a drop of truffle oil, if desired, and set aside.

Mushroom sauce:

Fill a pastry bag with the spinach/ricotta mixture and pipe it into the oven-ready cannelloni. Fill from both ends.

Place some of the mushroom sauce at the bottom of a 9x13 inches baking dish.

Arrange filled cannelloni on the sauce, then pour the rest of the sauce over top, spreading evenly.

Cover with foil wrap, and place on the middle rack of the preheated oven. Bake for 20 minutes or the recommended time on the pasta package. Uncover for the last two minutes of cooking. 

Take out of the oven, let sit for a couple of minutes, then serve with a sprinkling of fresh chopped parsley.

Assembly:

Oh, my gosh, I just loved every bite! That creamy sauce was so luscious, and the ricotta filling was wonderful. Perfect comfort food.

What a beautiful recipe! My grandma was used to make canelones for us and we loved it. I lost the recipe but now I have yours to make canelones at home. You share many great tips ❤️

I love that this recipe can cater to a variety of mushrooms, easy to use whatever I have on hand.

Wow these are so good!!  I absolutely loved the mushroom sauce, especially.  Such a great recipe, thank you!

Delicious combination of Spinach, Ricotta and Mushroom. This is definitely  a festive treat. Would love to try this creamy, rich and delicious recipe for the weekend

We loved every single bite of this. This is the ultimate comfort food. So savory in every single bitte! We will be making this often!

It's been ages since I had cannelloni and when I saw your recipe I knew I had to make it. My family loved absolutely loved them!

I highly recommend this recipe! Not only was it simple to make, the flavor was fantastic and my family couldn't get enough. Will be making again!

I'd just bought gorgeous wild mushrooms from the market when I stumbled on your recipe, how lucky!! This is such an elegant, flavorful, heart-warming dish. I made it for friends over the weekend and received so much praise, I forwarded your recipe to them!

I'm always up for pasta and this mushroom sauce sounds so amazing, Can't wait to try it in my kitchen. Thanks for sharing

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Mushroom mapo tofu

Spinach ricotta cannelloni with mus...

Top 2 shitake mushrooms recipes from across the web

The most viewed shitake mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom mapo tofu

Spinach ricotta cannelloni with mus...

The most viewed shitake mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine