Mushroom Cannelloni

This pasta dish can be used as an appetizer or as a main course.  The recipe calls for Aerie mushrooms, but I am not able to purchase them in my rural town so I just used some mixed wild mushrooms and it was still delicious.  I used fresh lasagne sheets for the pasta.  From Food and Drink Spring 2001.

4 sheets pasta
1/3 cup olive oil
2 cups chopped sweet or Spanish onion
4 cloves garlic, chopped
6 cups chopped chanterelle or other wild mushrooms
1 cup dry white wine (enjoy the rest)
1 cup chicken stock
2 cups fresh breadcrumbs
2 eggs
2 tbsp chopped fresh rosemary
Salt and freshly ground pepper
2 cups chicken stock
1/4 cup olive oil
1/2 cup shaved Pecorino or Parmesan cheese
2 tbsp chopped parsley

1. Cut pasta sheets in 12 4 x 4 inch squares.  Bring a large pot of salted water to boil.  Add 2 tbsp olive oil.  Stir in pasta sheets and boil for 4 to 5 minutes or until al dente.  Drain and rinse with cold water to stop the sheets sticking together.  Lay sheets on parchment paper.
2. Add remaining oil to skillet on medium heat.  Add onions and garlic and cook, stirring occasionally for 4 to 5 minutes.  Add mushrooms and saute for 5 minutes or until tender and slightly coloured.
3. 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.
4. Divide mixture between pasta sheets, using about 3 tbsp filling per sheet.  Roll up.  Place in lightly oiled casserole dish with 1 cup chicken stock, Parmesan and olive oil.  Bake at 350F. covered, for 20 to 25 minutes and serve from the dish.  Dust with parsley before serving. (I also put a little salsa on the top).