Mushroom & Chestnut Rotolo

Steps

1. Soak dried mushrooms in 350ml of boiling water and set aside.
2. Blend ¾ of the chestnuts with 150ml water until smooth and creamy. Chop the remaining chestnuts roughly.
3. Heat 2 tbsp of olive oil in a large non-stick frying pan. Sauté shallots with a pinch of salt until tender, then add garlic, chopped chestnuts, and rosemary. Cook for an additional 2 minutes.
4. Add wild mushrooms, 2 tbsp of oil, and seasoning. Cook for 3 minutes until they start to soften.
5. Drain the soaked mushrooms and chop them roughly, reserving the soaking liquid, then add to the pan along with soy sauce. Cook for another 2 minutes.
6. Whisk together white wine, reserved mushroom liquid, and chestnut cream. Season and add half to the mushroom mixture, cooking for 1 minute until glossy. Remove and discard the rosemary.
7. Preheat the oven to 180°C (160°C fan) or gas mark 4. Boil a large pot of salted water and prepare a bowl of ice water.
8. Cook lasagne sheets in boiling water for 2 minutes until pliable, then transfer to ice water. Carefully separate sheets and place them on a clean tea towel.
9. Spread a spoonful of sauce on the bottom two-thirds of each lasagne sheet, then roll from the shorter ends. Cut each roll in half and place cut-side up in a serving dish. If any sauce remains, spoon it into the rolls.
10. Pour the remaining sauce over the pasta and bake for 10 minutes, or until the pasta is tender when tested with a skewer.
11. Combine breadcrumbs, remaining 2 tbsp of olive oil, sage, and seasoning in a bowl. Toss to mix, then sprinkle over the rotolo and bake for another 10 minutes until golden and crispy.
12. Let cool for 10 minutes to absorb the sauce, then drizzle with a little truffle oil before serving.