Ballyhoura mushroom cannelloni

The Recipes / Vegetables 

The Lodge at Ashford Castle, County Mayo

Pasta dough

500g 00 flour
10g mushroom powder
230g egg yolks
1 egg
20ml truffle oil


500g king oyster mushrooms, diced
500g oyster mushrooms
1 onion, finely sliced
2 cloves garlic, finely sliced
2 sprigs fresh thyme
30g butter
20ml white wine
100ml cream


40g butter
40g flour
200ml milk
100ml cream
Salt and pepper
100g cheese

Serves 4

A simple, delicious dish, and a huge hit in Wildes at the Lodge!

Mix the dry pasta dough ingredients together, then make a well in the centre and mix in the eggs and truffle oil. Bring together to form a stiff dough, knead for 3 minutes, then cover and leave in the fridge for one hour before use.

Cook the king oyster mushrooms in olive oil. Sweat the onions, thyme and garlic, then mix in the oyster mushrooms and butter. Add the white wine and reduce. Stir in the cream and blend to a smooth texture. Season the king oyster mushroom brunoise and stir into the purée.

For the mornay, melt the butter, add the flour to make a roux, cook for 1 minute, then add the milk gradually until smooth. Add in the cream and season with salt, pepper and nutmeg. Stir in the cheese and mix until all the cheese has melted.

To assemble the cannelloni, roll out the pasta dough and cut into 9cm strips. Cook the pasta strips in boiling salted water, then remove and dry well. Pipe duxelle along the centre of each strip and roll tight. Serve covered with mornay sauce.