John Myers
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Cannelloni with Veal and Herb Oyster Mushroom Filling
The perfect cannelloni with veal and herb oyster mushroom filling recipe with a picture and simple step-by-step instructions.
Cannelloni batter
- 200 g Pasta dough
- 2 Eggs
- 1 pinch Salt
Veal and king oyster mushroom filling
- 300 g Veal
- 4 King oyster mushrooms
- 150 Goat feta
- 1 tbsp Tomato paste
- Espelette pepper
- Black pepper from the mill
- Salt
- Olive oil
Tomato sauce
- 2 Shallots, finely diced
- 3 Garlic cloves, finely chopped
- 1 pinch Cinammon
- 1 tbsp Raw sugar
- 2 tbsp Fresh chopped oregano
- 100 ml Beef stock
- 400 ml Pureed tomatoes
- Black pepper from the mill
- Salt
Otherwise
- 150 g Goat gouda, grated
Cannelloni batter
- Put the flour in a bowl, add the eggs and salt and then knead everything into an elastic dough. Then wrap in cling film and let rest for at least 30 minutes at room temperature.
Veal and herb mushroom filling
- Turn the veal through the meat grinder. Cut the king oyster mushrooms into small cubes. Heat some oil in a pan and then fry the king oyster mushrooms in it. Then add the veal and fry vigorously until it is nice and dry and a few toasted aromas have formed.
- Then put everything in a bowl, crumble the goat feta and mix. Now add the tomato paste and season with salt, pepper and Espelette pepper and mix everything very well.
Tomato sauce
- Heat some oil in a saucepan and sauté the shallots and garlic in it, add the pinch of cinnamon and sugar and caramelize a little, then deglaze with the beef stock and reduce to half. Then add the pureed tomatoes, season the oregano with salt and pepper and bring to the boil once.
- Then let it simmer for at least 2 hours with the pot closed and on a very low flame.
Assembly and finish
- Grease a baking dish with a little butter. Roll out the cannelloni dough in thin sheets, then cut into rectangles – the size depends on the baking dish. Then put some of the filling on each of the rectangles and roll up into a cannellone and place in the mold with the “seam side” facing down.
- Do the same with the other pieces of dough until the baking dish is full. If there is still some filling left over, simply spread it over the cannelloni. Then pour the hot tomato sauce over it and add the grated goat gouda and bake in the oven preheated to 180 degrees for about 35 minutes.
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