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Mushroom & Chestnut Rotolo Recipe At Home
Vegetarian

Mushroom & Chestnut Rotolo Recipe At Home

Learn how to prepare Mushroom & Chestnut Rotolo Recipe At Home with this simple recipe. Perfect for Vegetarian and ideal for British lovers....

⏱️

9 Min Prep

🔥

39 Min Cook

🍽️

6 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 buttery.
3
Roughly chop the remaining chestnuts.
4
mildly hot 2 tbsp olive oil in a large non-stick frying cooking vessel.
5
shallow fry the shallots with a pinch of table salt until softened, then toss in the garlic, cut up chestnuts and rosemary, and shallow fry for 2 mins more.
6
toss in the wild mushrooms, 2 tbsp oil and some seasoning.
7
toast 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 shallow fry for 2 mins more.
9
beat the wine, reserved mushroom liquid and chestnut dairy reduction together to create a coulis.
10
essence, then toss in half to the mushroom mixture in the cooking vessel and toast for 1 min until the coulis becomes glossy.
11
Remove and discard the rosemary sprigs, then set the mixture aside.
12
mildly hot oven to 180C/160C fan/gas 4.
13
Bring a large cooking vessel of salted aqua to the bring to a low-boil and get a large dish 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 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
empty the rest of the coulis 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 oil, sage leaves and some seasoning in a dish, 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 crackling.
22
Leave to cool for 10 mins to allow the pasta to absorb the coulis, then trickle with a little truffle oil, if you like, before taking your dish to the table.

Recipe Information

Cuisine
British
Course
Vegetarian
Diet
Vegetarian
Total Time
48 mins

Recipe Time chart

Preparation Time

9 mins

Cooking Time

39 mins

Total Time

48 mins
#british #vegetarian #vegetarian
Author

Master Chef

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