For the Filling:

For the Sauce:


  1. Preheat oven to 180C.

  2. To make the filling, in a large fry pan add 2 tbsp of extra virgin olive oil. Add the onion, garlic, sage leaves and thyme and cook on a medium heat to soften.
  3. Add the Swiss and button mushrooms, another drizzle of extra virgin olive oil and begin to fry off, increasing the heat to high.
  4. Add the porcini mushrooms, the reserved soaking water and white wine, season with salt and pepper and allow to cook until soft and the liquid is all soaked up.
  5. To make the sauce, in a small pot, cook the onion and garlic in 2 tbsp of extra virgin olive oil, add the tomato polpa, basil and season with salt and pepper. Allow to simmer on a medium heat for 25-30 minutes
  6. Fill cannelloni tubes with the prepared mixture – using a piping bag is easiest.
  7. Add half of the sauce to the bottom of your baking tray, place each cannelloni tube side by side into the baking dish then pour the rest of the sauce over the cannelloni. Place foil over the tray and bake for 35-40 minutes.
  8. Take the foil off, drizzle with some olive oil and place back in the oven fro another 8-10 mins to crisp up.
  9. Serve and enjoy!

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