Dinner

Mushroom & Chestnut Rotolo

Name: Mushroom & Chestnut Rotolo
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Cuisine: British
Ingredients: 30g dried mushrooms, soaked, drained and roughly chopped; 240g chestnuts, divided; three quarters blended and remaining chestnuts roughly chopped; 3 shallots; 3 cloves garlic; 3 sprigs rosemary, removed and discarded after cooking; 500g wild mushrooms; 2 tbsp soy sauce; 125ml white wine; 350g lasagne sheets, briefly boiled and chilled; 4 tbsp breadcrumbs; 1/2 handful sage leaves; truffle oil, for drizzling, to serve; 2 tbsp olive oil; 2 tbsp olive oil; 2 tbsp olive oil; 1 pinch salt, plus more for seasoning and salting the cooking water; 350ml water, boiling, for soaking mushrooms; 150ml water, for blending chestnuts; water, for boiling pasta and an ice-water bath; ice, for an ice-water bath

Rolled lasagne filled with a rich mushroom and chestnut mixture, baked in a creamy chestnut and white wine sauce with crisp sage breadcrumbs.

1 hr 15 min
535 kcal
Vegetarian
British
Pasta

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Soak the dried mushrooms in 350ml boiling water and set aside until needed.
Step 2:
Blitz three quarters of the chestnuts with 150ml water until creamy.
Step 3:
Roughly chop the remaining chestnuts.
Step 4:
Heat 2 tbsp olive oil in a large non-stick frying pan.
Step 5:
Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary; fry for 2 minutes more.
2 min
Step 6:
Add the wild mushrooms, 2 tbsp olive oil and some seasoning. Cook for 3 minutes, until the mushrooms begin to soften.
3 min
Step 7:
Drain and roughly chop the dried mushrooms, reserving the soaking liquid. Add them to the pan with the soy sauce and fry for 2 minutes more.
2 min
Step 8:
Whisk the white wine, reserved mushroom soaking liquid and chestnut cream together to make a sauce.
Step 9:
Season the sauce, add half of it to the mushroom mixture, and cook for 1 minute until glossy.
1 min
Step 10:
Remove and discard the rosemary sprigs, then set the mushroom mixture aside.
Step 11:
Heat the oven to 180C/160C fan/gas 4.
Step 12:
Bring a large pan of salted water to the boil and prepare a large bowl of ice water.
Step 13:
Cook the lasagne sheets in the boiling water for 2 minutes, or until pliable and slightly cooked, then immediately plunge them into the cold water.
2 min
Step 14:
Carefully separate the sheets with your fingers and transfer them to a clean tea towel.
Step 15:
Spread a good spoonful of sauce over the bottom two thirds of each sheet, then roll up the shorter ends away from yourself.
Step 16:
Cut each roll in half and arrange the pasta rolls cut-side up in a pie dish. Push any remaining mushroom sauce into some of the exposed pasta rolls.
Step 17:
Pour the remaining sauce over the pasta and bake for 10 minutes, or until the pasta has no resistance when tested with a skewer.
10 min
Step 18:
Meanwhile, toss the breadcrumbs, remaining 2 tbsp olive oil, sage leaves and some seasoning together in a bowl.
Step 19:
Scatter the rotolo with the breadcrumb and sage mixture, then bake for another 10 minutes, until the top is golden and the sage leaves are crisp.
10 min
Step 20:
Leave to cool for 10 minutes so the pasta absorbs the sauce, then drizzle with truffle oil, if desired, before serving.
10 min