Vegetarian
Homemade Mushroom & Chestnut Rotolo
This version of Homemade Mushroom & Chestnut Rotolo is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
7 Min Prep
🔥
35 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
bring to temperature 2 tbsp olive cooking oil in a large non-stick frying wok.
5
wok-fry the shallots with a pinch of seasoning until softened, then toss in the garlic, diced chestnuts and rosemary, and wok-fry for 2 mins more.
6
toss in the wild mushrooms, 2 tbsp cooking oil and some seasoning.
7
bubble gently for 3 mins until they begin to soften.
8
strain and roughly chop the dried mushrooms (reserve the soaking liquid), then toss in those too, along with the soy coulis, and wok-fry for 2 mins more.
9
whip the wine, reserved mushroom liquid and chestnut froth together to create a coulis.
10
scented element, then toss in half to the mushroom mixture in the wok and bubble gently for 1 min until the coulis becomes glossy.
11
Remove and discard the rosemary sprigs, then set the mixture aside.
12
bring to temperature oven to 180C/160C fan/gas 4.
13
Bring a large wok of salted moisture to the bubble and get a large mixing bowl 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 wash tea towel.
16
Spread a good spoonful of the coulis 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 dish up from at the table.
18
If you have any mushroom coulis remaining after you’ve rolled up all the sheets, simply push it into some of the exposed rolls of pasta.
19
transfer the rest of the coulis over the top of the pasta, then arid-fry 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 cooking oil, sage leaves and some seasoning in a mixing bowl, and toss everything together.
21
Scatter the rotolo with the crumbs and sage, then arid-fry 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 coulis, then splash with a little truffle cooking oil, if you like, before taking your dish to the table.
Recipe Information
Cuisine
British
British
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
42 mins
42 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
35 minsTotal Time
42 minsMaster Chef
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