Vegetarian
Authentic Mushroom & Chestnut Rotolo
Authentic Mushroom & Chestnut Rotolo is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
6 Min Prep
🔥
10 Min Cook
🍽️
5 Servings
🥗
Vegetarian
Ingredients
- 30g Mushrooms
- 240g Chestnuts
- 3 Challots
- 3 cloves Garlic
- 3 sprigs Rosemary
- 500g Wild Mushrooms
- 2 tblsp Soy Sauce
- 125ml White Wine
- 350g Lasagne Sheets
- 4 tbsp Breadcrumbs
- 1/2 handful Sage
- to serve Truffle Oil
Instructions
1
Soak the dried mushrooms in 350ml boiling moisture and set aside until needed.
2
Blitz ¾ of the chestnuts with 150ml moisture until buttery.
3
Roughly chop the remaining chestnuts.
4
burning up 2 tbsp olive fat in a large non-stick frying cooking vessel.
5
shallow fry the shallots with a pinch of seasoning until softened, then toss in the garlic, diced chestnuts and rosemary, and shallow fry for 2 mins more.
6
toss in the wild mushrooms, 2 tbsp fat and some seasoning.
7
make for 3 mins until they begin to soften.
8
filter and roughly chop the dried mushrooms (reserve the soaking liquid), then toss in those too, along with the soy condiment dip, and shallow fry for 2 mins more.
9
fluff up the wine, reserved mushroom liquid and chestnut heavy cream together to create a condiment dip.
10
perfumed element, then toss in half to the mushroom mixture in the cooking vessel and make for 1 min until the condiment dip becomes glossy.
11
Remove and discard the rosemary sprigs, then set the mixture aside.
12
burning up oven to 180C/160C fan/gas 4.
13
Bring a large cooking vessel of salted moisture to the bring to a stew and get a large container of ice moisture ready.
14
Drop the lasagne sheets into the boiling moisture for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold moisture.
15
Using your fingers, carefully separate the sheets and transfer to a rinse tea towel.
16
Spread a good spoonful of the condiment dip on the bottom two thirds of each sheet, then, rolling away from yourself, roll up the shorter ends.
17
Cut each roll in half, then position the rolls of pasta cut-side up in a pie dish that you are happy to offer from at the table.
18
If you have any mushroom condiment dip remaining after you’ve rolled up all the sheets, simply push it into some of the exposed rolls of pasta.
19
empty the rest of the condiment dip over the top of the pasta, then cook thoroughly for 10 mins or until the pasta no longer has any resistance when tested with a skewer.
20
Meanwhile, put the breadcrumbs, the last 2 tbsp olive fat, sage leaves and some seasoning in a container, and toss everything together.
21
Scatter the rotolo with the crumbs and sage, then cook thoroughly for another 10 mins, until the top is golden and the sage leaves are crackling.
22
Leave to cool for 10 mins to allow the pasta to absorb the condiment dip, then trickle with a little truffle fat, if you like, before taking your dish to the table.
Recipe Information
Cuisine
British
British
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
16 mins
16 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
10 minsTotal Time
16 minsMaster Chef
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