Method

• 1.
  Place the porcini mushrooms and 60ml (1/4 cup) boiling water in a bowl and set aside for 20 minutes. Preheat oven to 180°C.
• 2.
  Heat half the oil in a pan over medium heat. Add onion and cook for 1 minute. Add spinach, thyme and half the garlic and cook until the spinach has wilted. Remove from the pan and set aside.
• 3.
  Melt butter and remaining oil in the pan. Add remaining garlic and button mushrooms. Drain porcini mushrooms, reserving liquid, and add to pan. Cook for 1 minute.
• 4.
  Place spinach and mushroom mixtures in a food processor and process to combine, then transfer to a large bowl. Add ricotta and 40g of parmesan and season well.

• 5.
  Fill cannelloni with ricotta mixture (the easiest way to do this is with a piping bag), then place in a greased ovenproof dish.
• 6.
  Combine the diced tomatoes with tomato passata and reserved porcini liquid. Season well and pour over cannelloni. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with remaining parmesan and bake for a further 10 minutes.