Cannelloni Stuffed with Mushrooms and Pork

Preparation info
  • Serves


    • Difficulty


Appears in
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

You can use pre-made cannelloni for this or just roll up sheets of lasagne, as I do. I also like to make this with duck or chicken mince.


  • 2 large onions, peeled and diced
  • 4 cloves garlic, peeled and chopped
  • 80 g(


Sauté onions and garlic in butter until soft. Add mince and herbs and cook for a few minutes, stirring to break up lumps. Add nutmeg, mushrooms, miso and wine; stir well. Bring to a simmer, cover and cook 40 minutes.

Remove lid and cook until most of the liquid has evaporated. Season to taste.

Meanwhile, boil pasta until al dente. Drain and run cold water over until cool.