Wild mushroom and goats' cheese cannelloni – by John Torode
A little olive oil
300g mixed wild mushrooms - eg, cèpes, shiitake, chanterelles, etc
Black pepper, freshly ground
Handful of chopped parsley
100g shallots, diced
1 garlic clove
1tbs dried cèpes
200ml double cream
6 sheetsready-made lasagne
300g goats' cheese, thickly sliced
The day before service, heat the oil in a pan and fry the mushroom varieties one at a time until browned. Season. Add the chopped parsley and set aside.
Melt the butter in a pan, add the shallots and cook until translucent. Add the garlic and cook for a few more minutes. Add the cream and bring to the boil. Add powdered cèpes and reduced by about two-thirds. Foldin the mushrooms and season again if necessary.
Lay a sheet of clingfilm on a work surface. Place a sheet of pasta on top, and arrange one-sixth of the mixture along the length, about 5-6cm from the edge. Using the clingfilm to help you, roll up into a cylinder. Twist the ends of the film. Repeat with the other sheets of pasta and mixture. Chill overnight.
On the day of service, bring a large pan of salted water to the boil, add a drop of olive oil, unwrap cannelloni, slice each one in half and put into the pan. Cook for about five minutes. Drain.
Top each cannelloni with a slice of goats' cheese and put under the grill until the cheese melts, bubbles and browns. Drizzle with olive oil and season with freshly ground black pepper.