Vegetarian
Mushroom & Chestnut Rotolo Made Simple
This version of Mushroom & Chestnut Rotolo Made Simple is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
16 Min Prep
🔥
35 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 aqua and set aside until needed.
2
Blitz ¾ of the chestnuts with 150ml aqua until velvety.
3
Roughly chop the remaining chestnuts.
4
scalding up 2 tbsp olive cooking oil in a large non-stick frying skillet.
5
skillet-fry the shallots with a pinch of seasoning until softened, then toss in the garlic, minced chestnuts and rosemary, and skillet-fry for 2 mins more.
6
toss in the wild mushrooms, 2 tbsp cooking oil and some seasoning.
7
scalding up 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 gravy, and skillet-fry for 2 mins more.
9
beat the wine, reserved mushroom liquid and chestnut heavy cream together to create a gravy.
10
masala condiment, then toss in half to the mushroom mixture in the skillet and scalding up for 1 min until the gravy becomes glossy.
11
Remove and discard the rosemary sprigs, then set the mixture aside.
12
scalding up oven to 180C/160C fan/gas 4.
13
Bring a large skillet of salted aqua to the bubble and get a large mixing bowl of ice aqua ready.
14
Drop the lasagne sheets into the boiling aqua for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold aqua.
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 offer 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
empty the rest of the gravy 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 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 cook thoroughly 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 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
51 mins
51 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
35 minsTotal Time
51 minsMaster Chef
Cooking becomes more enjoyable with recipes that are simple, flavorful, and easy to follow. Our extensive collection includes healthy meals, comforting classics, festive dishes, vegetarian favorites, and irresistible desserts from different cuisines around the globe. Every recipe is carefully tested to ensure great results while saving you time in the kitchen. Whether you're cooking for yourself or entertaining guests, you'll discover delicious ideas that make every meal memorable and satisfying for everyone at the table.
You May Also Like
Rock Cakes Step By Step
View Recipe
Beef Dumpling Stew Made Simple
View Recipe