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Recipe Detail Page
The Aerie Chanterelle Mushroom Cannelloni
Spring 2001
This delicious pasta dish can be served as an appetizer or as a main course. While The Aerie uses only locally picked chanterelles, a mixture of wild mushrooms works equally well. Use fresh lasagne sheets for the pasta.
Serves 4
4 sheets pasta
1/3 cup (75 mL) olive oil
2 cups (500 mL) chopped sweet or Spanish onion
4 cloves garlic, chopped
6 cups (1.5 L) chopped chanterelle or other wild mushrooms
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken stock
2 cups (500 mL) fresh breadcrumbs
2 eggs
2 tbsp (25 mL) chopped fresh rosemary
Salt and freshly ground pepper
2 cups (500 mL) chicken stock
1/4 cup (50 mL) olive oil
1/2 cup (125 mL) shaved Pecorino or Parmesan cheese
2 tbsp (25 mL) chopped parsley
1. Cut pasta sheets in 12 4 x 4 inch (10 x 10 cm) squares. Bring a large pot of salted water to boil. Add 2 tbsp (25 mL) olive oil. Stir in pasta sheets and boil for four to five minutes or until al dente. Drain and rinse with cold water to stop the sheets sticking together. Lay sheets on parchment paper.
2. Add remaining oil to skillet on medium heat. Add onions and garlic and cook, stirring occasionally for four to five minutes. Add mushrooms and sauté for five minutes or until tender and slightly coloured.
3. Pour in wine and stock and cook until all liquid has disappeared, about 10 to 15 minutes. Remove mixture from heat and cool. Combine with breadcrumbs, eggs, rosemary, salt and pepper. Mix well.
4. Divide mixture between pasta sheets, using about 3 tbsp (45 mL) filling per sheet. Roll up. Cut plastic wrap in 12 large squares and place each cannelloni in one square. Roll plastic wrap up and tie ends tightly.
5. Bring a large pot of water to simmer. Add wrapped cannelloni and poach for seven to 10 minutes or until firm.
6. Meanwhile bring stock to boil and reduce to 3/4 cup (175 mL).
7. Unwrap cannelloni and place on four plates. They may be cut on the bias to stand upright. Sprinkle with olive oil and shave over Parmesan cheese. Drizzle with chicken stock and dust with parsley.
8. Alternatively, do not wrap cannelloni in plastic wrap. Place in a lightly oiled casserole dish with 1 cup (250 mL) chicken stock, Parmesan and olive oil. Bake at 350°F (180°C), covered, for 20 to 25 minutes and serve from the dish. Dust with parsley before serving.
Serves 4
