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Wildes at the Lodge

Ballyhoura Mushroom Cannelloni


Serves 4

A simple, delicious dish, this is a huge hit in Wildes at the Lodge! Ingredient­s

For the pasta dough

500g 00 our

230g egg yolks

1 egg

10g mushroom powder

20ml truf e oil

For the duxelle

500g king oyster mushrooms diced 500g oyster mushrooms

1 onion

2 garlic cloves

30g butter

20ml white wine

100ml cream

2 sprigs fresh thyme

For the mornay 200ml milk 100ml cream

40g butter

40g our


Salt and pepper 100g cheese


For the pasta dough

Mix all dry ingredient­s together, make a well in centre and mix in eggs, bring together to form a stiff dough. Knead for three minutes, then cover and leave in the fridge for one hour before use.

For the duxelle

In a pan sweat the onions, thyme and garlic, add in the oyster mushrooms and butter and mix. Then add the white wine and reduce. Finish with the cream and mix in a blender.

For the brunoise king oyster mushrooms.

Cook in olive oil, season and mix with mushroom mix above.

For the mornay

Melt the butter and add the

our to make a roux, cook for 1 minute and add milk gradually while cooking the roux. Add in the cream and season with salt, pepper and nutmeg. Stir in the cheese and mix until all cheese has melted.

For the cannelloni – instructio­ns for how to make the cannelloni To assemble the cannelloni, roll out the pasta dough using a pasta machine and cut in 9cm strips. Cook pasta strips in boiling salted water and then remove and dry well. Pipe duxcel mixture in middle and roll tight. Place in suitable bowl and cover with mornay sauce and garnish.

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