Feel free to use any type of wild mushrooms you prefer but don’t substitute dried/reconstituted mushrooms as this will alter the flavour of the dish astronomically. Mushrooms are interesting in this respect as dried mushrooms vary greatly in flavour to fresh ones. Another good example of this are sun-dried tomatoes versus fresh ones. You can equally use white mushrooms or portobellos if wild mushrooms aren’t available in your area.
- Chop the onion, mushrooms, thyme and rosemary and combine.
- Fry in the butter until the mushrooms have given of most of their liquid and the onions have turned translucent. Ad in the white wine and continue to fry until the wine reduced by half.
- Remove from the heat and place in a bowl to cool.
- Using the same pan, without washing it, fry the beef until brown and all the liquid has evaporated. Season with salt and pepper and stir in 350 ml (12 fl. oz) Béchamel, reserving the remaining Béchamel for the end.
- Remove from the heat and allow to cool.
- Prepare the pasta (sheets or tubes) following the direction on the box/package.
- Once cooled, combine the mushroom, beef and ricotta in a large bowl and set aside.
- Fill the cannelloni tubes with the mixture or roll it up in the cannelloni sheets.
- Line the bottom of the lasagna dish with a good amount of passata di pomodoro, reserving enough for the top of the cannelloni.
- Line the cannelloni up in the dish, and with the remaining béchamel and passata di pomodoro, garnish the top generously.
- Sprinkle with the mozzarella and cover with the aluminium foil.
- Preheat the Fornetto to 175C (350F) and bake the cannelloni in the centre position, covered, for 50 minutes.
- Move the cannelloni to the top position in the oven and continue to bake uncovered for a further 20 minutes to allow the cheese to brown further.
- Serve and enjoy!
Watch the video for a demonstration!