Vegetarian
How To Make Mushroom & Chestnut Rotolo
Learn how to prepare How To Make Mushroom & Chestnut Rotolo with this simple recipe. Perfect for Vegetarian and ideal for British lovers....
⏱️
5 Min Prep
🔥
33 Min Cook
🍽️
2 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 liquid and set aside until needed.
2
Blitz ¾ of the chestnuts with 150ml liquid until seamless.
3
Roughly chop the remaining chestnuts.
4
burning up 2 tbsp olive cooking oil in a large non-stick frying cooking vessel.
5
shallow fry the shallots with a pinch of table salt until softened, then mix in the garlic, minced chestnuts and rosemary, and shallow fry for 2 mins more.
6
mix in the wild mushrooms, 2 tbsp cooking oil and some seasoning.
7
stew for 3 mins until they begin to soften.
8
empty out and roughly chop the dried mushrooms (reserve the soaking liquid), then mix in those too, along with the soy gravy, and shallow fry for 2 mins more.
9
whip the wine, reserved mushroom liquid and chestnut heavy cream together to create a gravy.
10
augment the taste, then mix in half to the mushroom mixture in the cooking vessel and stew for 1 min until the gravy 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 liquid to the heat to boiling point and get a large container of ice liquid ready.
14
Drop the lasagne sheets into the boiling liquid for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold liquid.
15
Using your fingers, carefully separate the sheets and transfer to a sanitize tea towel.
16
Spread a good spoonful of the gravy 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 present from at the table.
18
If you have any mushroom gravy remaining after you’ve rolled up all the sheets, simply push it into some of the exposed rolls of pasta.
19
stream in the rest of the gravy over the top of the pasta, then toast 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 container, and toss everything together.
21
Scatter the rotolo with the crumbs and sage, then toast for another 10 mins, until the top is golden and the sage leaves are brittle.
22
Leave to cool for 10 mins to allow the pasta to absorb the gravy, then trickle 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
38 mins
38 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
33 minsTotal Time
38 minsMaster Chef
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