Pork and mushroom cannelloni
Pork and mushroom cannelloni
Ingredients
For the filling
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, chopped
- 400g lean pork mince
- 1 tsp each dried rosemary
- 1 tsp sage
- 1 tsp dried thyme
- 250g Swiss brown mushrooms
- 1 tsp tomato paste
- 1 cup (250ml) red wine
- 300ml creme fraiche or sour cream
For the cannelloni
- 18 cannelloni tubes
For the sauce
- 400g can chopped tomatoes
- 2/3 cup (50g) grated parmesan
- 1 tbsp chopped flat-leaf parsley leaves
Instructions
- 1
Preheat the oven to 180°C. Grease a rectangular baking dish that will fit the cannelloni tubes in a single layer (about 36cm x 26cm).
- 2
Heat the oil in a frypan over medium heat. Add onion and cook for 3-4 minutes until soft, then add the garlic and cook for a further 1 minute or until fragrant. Increase heat to medium-high, then add the pork, dried herbs and mushrooms. Cook, stirring, for 6-8 minutes until pork is browned. Add tomato paste and wine, then cook for a further 1-2 minutes until the wine has evaporated. Season well and cool slightly. Transfer to a food processor and pulse 2-3 times, then add 2 tablespoons creme fraiche and whiz into a paste.
- 3
Using a piping bag or spoon, fill the cannelloni tubes with the pork mixture, then place in the dish. Wipe the frypan clean, then cook the tomatoes and remaining creme fraiche over medium heat for 2 minutes or until heated through. Season and pour over the cannelloni, then sprinkle with cheese. Bake for 30 minutes or until bubbling. Garnish with parsley.
30 min
