Cannelloni of Wild Mushrooms and Mussels with Leeks and Passata

A perfect dish if you're entertaining.


  • for the passata:
  • 1 diced onion (medium)
  • purée garlic (2 cloves)
  • 4 tblsp olive oil
  • 2 tblsp balsamic vinegar
  • 0.50 l sieved cooked tomatoes
  • for the chicken mousse:
  • 1 chicken breast (small)
  • 200 ml cream
  • 1 egg white
  • for the filling:
  • 8 cooked pasta sheets (homemade or dried lasagne )
  • 500 g mussels cooked (3kg raw weight)
  • 300 g wild mushroom mix
  • 1 bunch of scallions
  • 100 g parmesan cheese
  • 1 leek (sliced and sautéd)


  1. Sauce:
  2. Warm the olive oil, add the garlic and onion and cook with-out colour until soft. Next add the vinegar and reduce, next the tomato. Bring to the boil and simmer for 15mins, correct seasoning.
  3. Chicken Filling:
  4. In a food blender, puree the chicken, next add the egg white and blend. Next slowly add the cream. Season with salt and pepper.
  5. Filling:
  6. Drain the cooked mussels, reserve the juice.
  7. Roughly chop the mushrooms and sauté in olive oil with sliced scallions allow to cool.
  8. Mix with the mussels and bind all with the chicken mousse, correct the seasoning.
  9. Place the pasta sheets on an oiled work surface.
  10. Spoon some mix onto the pasta and roll, repeat for all pasta sheets.
  11. Combine:
  12. Place Cannelloni in an oven proof dish.
  13. Pour over the tomato passata and some mussel juice.
  14. Sprinkle with parmesan cheese and cover with greaseproof and tin foil.
  15. Bake at 170 celsius for 25-30 mins in a preheated oven.
  16. When cooked, drain the sauce and pass through a fine sieve.
  17. To serve place some cooked leeks in a dish.
  18. Place the cannelloni on top and coat with sauce and serve.


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