Preheat the oven to 220 ‘C. place the oyster mushrooms on a large baking tray, season with some pepper and salt and drizzle with olive oil. Bang in the oven for about 10 minutes until crispy and golden. Once the oyster mushrooms have been taken out of the oven, place some leftover bread in the oven and roast for 20 minutes until the bread has become completely crispy. Once cooled down place in a food processer and blend until completely crumbled. To the finish the ‘pangritata’ add a generous amount of good quality olive oil and salt. Mix well and set aside.

In a large pan, let the spinach shrink by frying it in some oil. When completely cooled down, transfer the spinach into a colander and squeeze out as much moisture as possible. For seasoning add some lemon juice and salt. Finally add half of the mascarpone, mix well, and set aside. For the union chutney chop up some shallots and sauté in a pan with oil for about 10 minutes until the unions start to caramelize. Now deglaze with balsamic vinegar and sauté for another 5 minutes.

For the sauce, place a saucepan on medium heat. Chop up some shallots and garlic, add to the pan and sauté for a few minutes. Add the passata and mascarpone and stir well. Bang in some bay leaves and agave syrup and let it simmer for 20 minutes.

Into a food processor add the spinach mix, the oyster mushrooms and union chutney and blend for a smooth texture. Transfer the mixture in a pipping bag. Start filling the cannelloni one by one and place them into an oven dish. Once all the cannelloni have been filled it’s time to add the tomato sauce. Finish with some parmesan and place in the oven for 30 minutes until the cannelloni is cooked. Garnish with the ‘pangritata’ some extra virgin olive oil, parmesan and serve up. This will blow your mind.