Cannelloni Stuffed with Mushrooms and Pork

Name: Cannelloni Stuffed with Mushrooms and Pork
Ingredients: 250 g(8 oz) medium portabello mushrooms, thickly sliced; ½ teaspoon freshly grated nutmeg or ground star anise; ½ teaspoon freshly grated nutmeg or ground star anise; 1 teaspoon each chopped rosemary, sage and thyme; 1 teaspoon each chopped rosemary, sage and thyme; 1 teaspoon each chopped rosemary, sage and thyme; 300 g(10 ½ oz) pork mince; 80 g(2 ½ oz) butter; 4 cloves garlic, peeled and chopped; 2 large onions, peeled and diced; 250 ml(8 fl oz) crème fraîche; 125 ml(4 ¼ fl oz) cream; 100 g(3 ½ oz) parmesan, freshly grated; 1 dessertspoon miso paste or tomato paste; 1 dessertspoon miso paste or tomato paste; 250 ml(8 fl oz) wine (red or white, but not too sweet); 250 ml(8 fl oz) wine (red or white, but not too sweet); 250 ml(8 fl oz) wine (red or white, but not too sweet); 6–12 sheets of lasagne or 8–12 cannelloni tubes; 6–12 sheets of lasagne or 8–12 cannelloni tubes; 400 g(14 oz) can chopped tomatoes

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Pasta

Method

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.