Farmers’ Market Recipe: Porcini Mushroom Cannelloni

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Porcini season is short but sweet, so pick them up at the farmers’ market while they’re still around. This recipe for porcini mushroom cannelloni is from Chef Bruce Kalman of Union.

Porcini Mushroom Cannelloni

SERVES 4-6 PEOPLE

FOR THE PASTA DOUGH

INGREDIENTS: 

1 Cup “00” flour

1.5 Tbls semolina

Pinch sea salt

1 Large Cage Free Egg

3 Large cage free egg yolks

1 Tsp Extra virgin olive oil

PROCEDURE:

  1. In a medium size mixing bowl, combine flour, semolina and salt. Pile up in the center; create a well in the center
  2. In a separate bowl whish together egg, yolks and oil.
  3. Using a plastic spatula, stir the egg and slowly incorporate flour
  4. Mix until the dough ball forms; remove from the bowl and place the dough on a clean work surface
  5. Begin to knead the dough into a smooth dough ball, about 10 minutes,  and immediately wrap with plastic wrap to avoid drying out
  6. Allow the dough to rest at least 30 minutes before using
  7. Using a pasta sheeter, roll out into thin sheets and cut 3×5 rectangles.
  8. In salted boiling water, cook pasta sheets for three minutes or until al dente.
  9. Lightly toss in oil to prevent sticking.

*you can substitute dry spaghetti, or fresh store bought noodles

FOR THE FILLING

INGREDIENTS: 

½ Cup ricotta cheese

1 Cup creamy goat cheese

¼ Cup Grated Parmigiano-Reggiano

1 Large Cage Free Egg

To taste salt and pepper

1 Cup leeks or leek scapes, sliced thin and sautéed

2 Cups porcini mushrooms, sliced thin sautéed in butter until brown

PROCEDURE:

  1. In a medium size mixing bowl, combine all ingredients and mix well.
  2. Taste and adjust seasoning.

FOR THE CREAM SAUCE

INGREDIENTS: 

1 Cup Grated Parmigiano-Reggiano

4 Cups Heavy whipped cream

PROCEDURE:

  1. In a small sauce pot, cook cream over medium heat to reduce by half.
  2. Remove pot from heat, whisk in cheese until smooth.
  3. Taste and adjust seasoning.

TO MAKE CANNELLONI

INGREDIENTS: 

10 pasta sheets

3 cups Porcini Cheese filling

1 cup cream sauce

To garnish freshly grated Parmigiano-Reggiano cheese

PROCEDURE:

  1. Preheat oven to 400 degrees F.
  2. Make cannelloni by laying out pasta sheets, placing 1/3 cup filling on each and rolling into a tube.
  3. Line the bottom of a baking pan with half the cream sauce.
  4. Place the cannelloni on top.
  5. Evenly coat the top cannelloni with the remaining sauce.
  6. Liberally grate the Parmigiano-Reggiano over the top.
  7. Bake uncovered for 10-12 minutes, until the top is lightly brown.
  8. Remove from oven, allow to cook for 5 minutes before serving.