Cook the potatoes

• Boil the peeled potatoes in salted water until fully tender.
• Drain well and let the steam escape for a few minutes.

Make the potato dough

• Mash the potatoes until smooth and lump-free.
• Mix in the egg, salt and flour to form a soft, gnocchi-like dough.
• Knead briefly, then rest the dough covered.

Sauté the porcini filling

• Sweat the chopped shallots in olive oil and a little butter until sweet and translucent.
• Add the sliced porcini and sauté over high heat until golden and their moisture has evaporated.
• Season with salt and pepper and set aside.

Make the porcini cream sauce

• Melt the remaining butter in a saucepan and add a few sautéed porcini slices.
• Pour in the cream and simmer gently to infuse.
• Stir in the grated parmesan and season to taste.

Roll and fill the cannelloni

• Roll the potato dough thinly on a floured surface into rectangles.
• Spread the porcini and shallot filling along one edge and roll up into cannelloni.

Bake the cannelloni

• Spread a layer of porcini cream sauce in a baking dish and arrange the cannelloni on top.
• Coat with the remaining sauce and bake until hot and lightly golden.

Finish with veal jus

• Warm the reduced veal jus.
• Plate the cannelloni and spoon the veal jus over the top for depth and umami.