Mushroom & Chestnut Rotolo

Instructions

1. 1

   Soak Dried Mushrooms

   Place the dried mushrooms into a bowl and cover them with 350ml of boiling water. Let them soak for about 15-20 minutes until they are fully rehydrated and softened. Once done, set them aside for later use.

2. 2

   Blend Chestnuts

   5 min

   In a blender, add ¾ of the chestnuts along with 150ml of water. Blend until the mixture is smooth and creamy, resembling a thick paste. Roughly chop the remaining chestnuts to add texture to the filling later.

3. 3

   Sauté Shallots and Aromatics

   11 min

   Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the shallots with a pinch of salt and sauté until they are translucent and tender, about 5 minutes. Next, stir in the garlic, roughly chopped chestnuts, and rosemary, cooking for an additional 2 minutes until fragrant.

4. 4

   Cook Wild Mushrooms

   4 min

   Add the wild mushrooms to the pan along with 2 more tablespoons of olive oil and season with salt and pepper. Sauté for about 3 minutes, stirring occasionally, until the mushrooms begin to soften and release their moisture.

5. 5

   Add Soaked Mushrooms and Soy Sauce

   3 min

   Drain the soaked mushrooms and chop them roughly, reserving the soaking liquid. Add the chopped mushrooms to the pan along with soy sauce. Continue to cook for another 2 minutes, allowing the flavors to meld and the mushrooms to cook through.

6. 6

   Prepare Sauce Mixture

   7 min

   In a bowl, whisk together the white wine, reserved mushroom soaking liquid, and the chestnut cream you blended earlier. Season the mixture with salt and pepper, then add half of this mixture to the mushroom filling, cooking for 1 minute until it becomes glossy. Remove the pan from heat and discard the rosemary sprigs.

7. 7

   Preheat Oven and Boil Water

   2 min

   Set your oven to preheat at 180°C (160°C fan) or gas mark 4. Meanwhile, bring a large pot of salted water to a boil and prepare a bowl filled with ice water for shocking the cooked lasagne sheets.

8. 8

   Cook Lasagne Sheets

   7 min

   Carefully place the lasagne sheets in the boiling water and cook for about 2 minutes, or until they are pliable but not fully cooked. Immediately transfer them to the ice water to stop the cooking process, and gently separate the sheets before laying them out on a clean tea towel.

9. 9

   Fill and Roll Lasagne Sheets

   6 min

   On each lasagne sheet, spread a spoonful of the mushroom sauce over the bottom two-thirds. Starting from the shorter end, roll the sheet tightly to form a cylinder. Cut each roll in half and place them cut-side up in a serving dish. If there is any leftover sauce, spoon it into the rolls for added flavor.

10. 10

    Bake Rotolo

    14 min

    Pour the remaining sauce over the filled pasta rolls in the dish. Place the dish in the preheated oven and bake for about 10 minutes, or until the pasta is tender and heated through, testing with a skewer to ensure doneness.

11. 11

    Prepare Breadcrumb Topping

    5 min

    In a mixing bowl, combine the breadcrumbs, the remaining 2 tablespoons of olive oil, finely chopped sage, and additional seasoning to taste. Toss the mixture until everything is evenly coated, then sprinkle it generously over the rotolo before baking again.

12. 12

    Final Bake and Serve

    14 min

    Return the dish to the oven and bake for another 10 minutes, or until the breadcrumb topping is golden brown and crispy. After removing from the oven, let the rotolo cool for about 10 minutes to absorb the sauce before serving.

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