Myca Farms Mushroom Cannelloni Recipe

preheat and prepare

Preheat oven to 180°C (350°F). Lightly oil a 9x13-inch (23x33 cm) baking dish with 1 tablespoon butter or olive oil.

If using dried cannelloni tubes: briefly warm tubes in hot water for 2–3 minutes to make them pliable, drain and pat dry. If using fresh lasagna sheets: blanch sheets in boiling salted water 30–45 seconds, shock in ice water, lay flat on a towel and cut into rectangles sized to roll into 12 cannelloni.

sauté aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced shallot and cook until soft and translucent, about 2–3 minutes. Add the 2 cloves minced garlic and cook 30–45 seconds until fragrant.

cook mushrooms

Add the chopped mixed mushrooms and cook over medium-high heat, stirring occasionally, until they release moisture and begin to brown, about 6–8 minutes. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the thyme leaves.

add spinach and finish

Add the chopped spinach and cook until wilted and any excess liquid has mostly evaporated, 2–3 minutes. Taste and adjust seasoning. Remove pan from heat, stir in lemon zest and allow mixture to cool slightly (5–7 minutes).

combine filling

In a bowl, combine the cooked mushroom and spinach mixture with 200 g ricotta, 50 g grated Parmesan, and 1 beaten egg. Mix until homogenous. Adjust salt and pepper to taste. The filling should be moist but pipeable; if too wet, squeeze some liquid from spinach before mixing or add 1–2 tablespoons breadcrumbs.

Using a piping bag or spoon, fill each cannelloni tube or rolled pasta with the mushroom-spinach ricotta mixture. Place filled pieces seam-side down in the prepared baking dish, arranging in a single layer.

make sauce

In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant (do not brown). Add mashed black garlic and stir to combine for 30 seconds to release aroma.

Add the 400 g crushed tomatoes (or passata), 1 tsp tomato paste (optional), 1/2 tsp sugar, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook, partially covered, for 12–15 minutes to meld flavors and thicken slightly. Stir in torn basil at the end.

Taste and adjust seasoning. Spread about 1 cup (240 ml) of the black garlic pomodoro evenly across the bottom of the prepared baking dish before placing the filled cannelloni, reserving 1/2 cup for spooning on top before serving.

prepare pangrattato

To make the pangrattato crumb: heat a small skillet over medium heat, add 2 tablespoons olive oil, then add 3/4 cup plain breadcrumbs. Toast, stirring frequently, until golden and crisp, about 4–5 minutes. Remove from heat and stir in 1 tablespoon chopped parsley, 1/2 tsp lemon zest and 1/4 tsp salt. Allow to cool slightly.

assemble and bake

Arrange the filled cannelloni over the layer of pomodoro in the baking dish. Spoon another 1/2 cup of pomodoro over the tops so they are lightly sauced (not completely submerged). Dot or spoon small handfuls of stracciatella cheese across the rolled cannelloni (reserve a little for finishing after baking). Sprinkle half of the pangrattato evenly over the top and grate a little extra Parmesan if desired.

bake

Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove foil and bake another 8–10 minutes until edges are bubbling and pangrattato is crisp and golden.

finish

Remove from oven and let rest 5 minutes. Spoon remaining stracciatella over the hot cannelloni so it melts slightly. Scatter remaining pangrattato for extra crunch, finish with extra grated Parmesan and a few torn basil leaves. If desired, drizzle 1 teaspoon extra-virgin olive oil and a pinch of red pepper flakes.