Mushroom & Chestnut Rotolo
Vegetarian
Vegetarian
4 servings
551 cal/serving
Instructions
1
Step 1
Soak the dried mushrooms in boiling water and set aside
Mushrooms
2
Step 2
Blitz three quarters of the chestnuts with water until creamy
Chestnuts
3
Step 3
Roughly chop the remaining chestnuts
Chestnuts
4
Step 4
Fry the shallots with a pinch of salt until softened
Challots
5
Step 5
Add the garlic, chopped chestnuts and rosemary and fry for 2 minutes
GarlicChestnutsRosemary
6
Step 6
Add the wild mushrooms and cook for 3 minutes until they begin to soften
Wild Mushrooms
7
Step 7
Drain and roughly chop the soaked dried mushrooms, add them and the soy sauce to the pan and fry for 2 minutes
MushroomsSoy Sauce
8
Step 8
Whisk the white wine with the reserved mushroom soaking liquid and chestnut cream, season, add half to the mushroom mixture and cook for 1 minute, discard the rosemary and set the mixture aside
White Wine
9
Step 9
Parboil the lasagne sheets for about 2 minutes until pliable, plunge into ice water, separate the sheets and transfer to a clean towel
Lasagne Sheets
10
Step 10
Spread a spoonful of the sauce over the bottom two thirds of each sheet, roll up the short ends, cut each roll in half and arrange cut-side up in a pie dish
Lasagne Sheets
11
Step 11
Push any remaining mushroom sauce into exposed rolls, pour the rest of the sauce over the pasta and bake for 10 minutes until tender when tested with a skewer
Lasagne Sheets
12
Step 12
Mix the breadcrumbs and sage leaves with the olive oil and seasoning, scatter the crumbs and sage over the rotolo and bake for a further 10 minutes until golden and crispy
BreadcrumbsSage
13
Step 13
Leave the rotolo to cool for 10 minutes, then drizzle with truffle oil before serving
Truffle Oil