Wild Mushroom, Spinach & Ricotta Cannelloni

Wild Mushroom, Spinach & Ricotta Cannelloni

Nice weekend so far , and after a slightly frustrating days walking ( I forgot to put the memory card in my camera and had a minor confrontation with a guy- pheasant hunting ) made a little pasta dinner. Wild Mushrooms , again using Clouded Agaric with the warning it causes gastric upsets in many people.

Clouded Agaric Cluster

Wild Mushroom Spinach and Ricotta Canelloni

6 sheets of dried lasagne ( cooked till soft )
5 handfuls of wild mushrooms
5 handfuls of Spinach
3 tablespoons of ricotta cheese
3 cloves of garlic

Tomato sauce made by simmering fresh or tinned plum tomatoes with roasted garlic and a dash of red wine.

Gently stir fry the mushrooms with garlic and olive oil .
In a food processor finely chop the mushrooms with fresh spinach ( from Riverford Vegebox) . Stir in ricotta cheese.
Place the ricotta and mushroom mixture into the centre of a lasagne sheet and roll up into a tube.
Place in a baking dish
Cover with and bake at 200deg for 20 minutes.

Been a little low on the cooking recently … busy with bits of work which means I have been eating a lot of this Banana and Marmite on toast sprinked with salt and pepper , will leave you to work out the recipe..

Marmite and Banana on Toast

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