Cannelloni Stuffed with Mushrooms and Pork

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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(2 ½ oz) butter
  • 300 g(10 ½ oz) pork mince
  • 1 teaspoon each chopped rosemary, sage and thyme
  • ½ teaspoon freshly grated nutmeg or ground star anise
  • 250 g(8 oz) medium portabello mushrooms, thickly sliced
  • 1 dessertspoon miso paste or tomato paste
  • 250 ml(8 fl oz) wine (red or white, but not too sweet)
  • 6–12 sheets of lasagne or 8–12 cannelloni tubes
  • 400 g(14 oz) can chopped tomatoes
  • 250 ml(8 fl oz) crème fraîche
  • 125 ml(4 ¼ fl oz) cream
  • 100 g(3 ½ oz) parmesan, freshly grated


    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.

    Turn oven to 180°C/350°F/Cas Mark 4. Lay a sheet of pasta on a board (you may need to cut it in half) and spoon some mixture into the centre. Roll into a tube and place in a lightly oiled roasting dish, big enough to hold all tubes snugly in one layer.

    Bring tomatoes, crème fraîche and cream barely to the boil in a small pan. Pour over pasta and sprinkle with parmesan. Bake until bubbling and golden.