Aine McAteer's Raw Cannelloni with Marinated Mushrooms
Recipe created by Aine McAteer
  • 3 medium zucchini
  • 2 Tbsp. olive oil
  • sea salt
  • 1 large or 2 small shallots
  • Big pinch sea salt
  • 6 pieces marinated sun-dried tomato
  • 1/4 cup black olives, chopped
  • 2 cups blanched almonds
  • 1/4 cup fresh basil
  • sea salt and freshly ground black pepper, to taste
  • 4 ounces crimini mushrooms
  • 6 shitake mushrooms
  • 1 clove garlic, minced
  • 1 tsp. fresh oregano or 1/2 tsp. dried oregano
  • 1/4 cup olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. soy sauce
  • Fresh basil leaves, to serve
Using a potato peeler or a mandoline, cut the zucchini into thin lengthwise strips. Brush the slices in olive oil and sprinkle lightly with sea salt. Set aside until ready to use.

To make filling: Finely dice the shallot and sprinkle with a big pinch of sea salt. Press the shallot with the side of your knife blade until it releases its juices—this takes the raw edge off. In a food processor, combine the shallot, sliced sun-dried tomato, olives and chopped almonds and pulse until it's like a thick paste. Add the basil, salt (to taste) and black pepper and continue to pulse for a few seconds.

To marinate mushrooms: Slice the mushrooms and toss with the remaining ingredients. Set aside for about an hour until the mushrooms have wilted. 

To assemble: Overlap 2 zucchini slices on a flat work surface. Place a heaped tablespoon of the filling close to the end nearest you and roll up into a little cylinder. Place on a serving platter. When all the rolls are filled, top with the marinated mushrooms and torn basil leaves.