The Aerie's Chanterelle Mushroom Cannelloni

Cut pasta sheets in 4 x 4 inch squares.

Bring a large pot of salted water to boil. Add 2 tablespoons olive oil. Stir in pasta sheets and boil for four to five minutes or until al dente. Drain and rinse with cold water to stop the sheets sticking together. Lay sheets on parchment paper.

Add remaining oil to skillet on medium heat. Add onions and garlic and cook, stirring occasionally for four to five minutes. Add mushrooms and saute for five minutes or until tender and slightly colored.

Pour in wine and stock and cook until all liquid has disappeared, about 10 to 15 minutes.

Remove mixture from heat and cool. Combine with breadcrumbs, eggs, rosemary, salt and pepper. Mix well.

Divide mixture between pasta sheets, using about 3 tablespoons filling per sheet. Roll up. Cut plastic wrap in large squares and place each cannelloni in one square. Roll plastic wrap up and tie ends tightly.

Bring a large pot of water to simmer. Add wrapped cannelloni and poach for seven to 10 minutes or until firm.

Meanwhile bring stock to a boil and reduce to 3/4 cup.

Unwrap cannelloni and place on individual plates. They may be cut on the bias to stand upright. Sprinkle with olive oil and shave over Parmesan cheese. Drizzle with chicken stock and dust with parsley.

Alternatively, do not wrap cannelloni in plastic wrap. Place in a lightly oiled casserole dish with 1 cup chicken stock, Parmesan and olive oil.

Bake at 350 degrees F, covered, for 20 to 25 minutes and serve from the dish. Dust with parsley before serving.