Cannelloni with mushrooms and potatoes

What do you prepare for a guest of honour who is coming for Sunday lunch if you want to surprise them with a wonderful dish, both from a taste and aesthetic point of view? We propose something that is very close to the heart of traditional Italian cuisine, and which perfect for any occasion: how about cannelloni filled with mushrooms and potatoes, one of the most popular dishes for people of all ages? Thanks to a filling made with boiled potatoes, eggs, Parmesan cheese and mixed mushrooms, these cannelloni combine a whole range of flavours and fragrances which are so tempting that they are liable to disappear in a flash once served ... For a perfect result, we suggest that you make your sauce fairly runny because this will avoid the cannelloni drying out too much.


  • cannelloni 30 units
  • mushrooms 300 grams Mixed and cleaned
  • oil 4 tablespoons of olive oil
  • garlic 1 clove
  • salt To taste
  • potatoes 800 grams Boiled
  • eggs 2 units
  • Parmesan 60 grams
  • parsley A small bunch of parsley
  • béchamel A litre of béchamel sauce
  • butter 20 grams
60 minutes Total time
45 minutes Active time
Serves 8 persons
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Place the unpeeled potatoes in a pan of water and boil for about 30 minutes. When cooked, peel and mash them. In a frying pan, sauté the garlic in some oil, add the mushrooms and salt, and cook for about 15 minutes over a high heat. Add the eggs to the cooled mashed potatoes, along with chopped parsley, 30g of Parmesan cheese and salt. Mix and stir in the coarsely chopped mushrooms. Transfer this filling to a pastry bag and fill the cannelloni leaving a few millimetres empty at each end. Spread a spoonful of béchamel over the bottom of a baking tray and place the cannelloni in rows, being careful not to squash them up against one another too much. Cover completely with the remaining béchamel, sprinkle with the remaining Parmesan cheese and dot with butter. Bake at 200°C for about 30 minutes, covering the pan with aluminium foil. Remove the foil and continue cooking for another 15 minutes until a classic golden crust has formed on the surface.

If you don’t want your cannelloni to be too dry - a very unsatisfactory outcome – make sure you make your bechamel sauce reasonably runny.
The potato arrived in Europe only after the return of Columbus from his expedition to America and, at first, were intended solely for cattle as they were thought to have hallucinogenic effects.

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