Mushroom & Chestnut Rotolo

Name: Mushroom & Chestnut Rotolo
Prep time: 28 min
Cook time: 30 min
Total time: 58 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 oz mushrooms; 8 oz chestnuts; 3 challots; 3 cloves garlic; 3 sprigs rosemary; 1.1 lb wild mushrooms; 2 tbsp soy sauce; ½ cup + 1 ½ tsp white wine; 12 oz lasagne sheet; ¼ cup breadcrumbs; ½ handful sage; to serve truffle oil

A British dinner. Ready in about 58 minutes. Difficulty: medium.

28 minPrep (about)
30 minCook (about)
58 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

15 oz lasagne sheet

Fresh & other

1 ⅓ oz mushrooms
11 oz chestnuts
4 challots
4 cloves garlic
4 sprigs rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).
1.4 lb wild mushrooms
½ cup + 2 tbsp white wine
¼ cup + 1 tbsp breadcrumbs
⅔ handful sage Shopping tip: Fresh sage leaves. Dried works (use a third as much).

Sauces & oils

2 ½ tbsp soy sauce
to serve truffle oil

How to make it

Steps in our own plain words.

Soak your dried mushrooms in 1 ⅓ cups + 2 tbsp boiling water.
Set aside until needed.
Blitz 1 of the chestnut with ½ cup + 2 tbsp water till creamy.
Roughly chop the remaining chestnuts.
Heat 2 ½ tbsp olive oil in a big non-stick frying pan.
Fry your shallots with a pinch of salt till softened.
Add the garlic, chopped chestnuts and rosemary.
Fry for 2 mins more.
Add the some seasoning, 2 ½ tbsp oil and wild mushrooms.
Heat for 3 mins till they begin to soften.
Drain and roughly chop the dried mushrooms.
Add those too, along using the soy sauce.
Fry for 2 mins more.
Whisk the chestnut cream together, reserved mushroom liquid and wine to create a sauce.
Season.
Add half to the mushroom mix in the pan.
Heat for 1 min till the sauce becomes glossy.
Remove and discard the rosemary sprigs.
Set the mixture aside.
Turn the oven on to 350°F (325°F for a fan oven).
Bring a big pan of salted water to your boil and get a big bowl of ice water ready.
Drop the lasagne sheets in the boiling water for 2 mins until pliable and a little cooked.
Right away plunge them into the cold water.
Separate the sheets using your fingers.
Move to a clean tea towel.
Spread a good spoonful of your sauce on the bottom two thirds of every sheet, then, rolling away from yourself.
Roll up the shorter ends.
Cut each roll in half.
Position your rolls of pasta cut-side up in pie dish that you are happy to dish up from at the table.
If you have any mushroom sauce rest of the after you’ve rolled up all your sheets, push it in some of the exposed rolls of pasta.
Pour the rest of your sauce over the top of the pasta.
Bake for 10 mins till your pasta no longer has resistance when tested with a skewer.
While that cooks, put the breadcrumbs, the last some seasoning, sage leaves and 2 ½ tbsp olive oil in a bowl.
Toss everything together.
Scatter your rotolo with the crumbs and sage.
Cook in the oven for another 10 mins, till the top is golden plus the sage leaves are crispy.
Leave to cool for 10 mins to let the pasta to absorb the sauce.
Drizzle using little truffle oil, if like, before taking your dish to your table.