Vegetarian
Mushroom & Chestnut Rotolo Step By Step
If you enjoy authentic Mushroom & Chestnut Rotolo Step By Step cuisine, this homemade Vegetarian recipe is worth trying at home....
⏱️
8 Min Prep
🔥
42 Min Cook
🍽️
3 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 heavy.
3
Roughly chop the remaining chestnuts.
4
scalding up 2 tbsp olive cooking oil in a large non-stick frying wok.
5
sauté the shallots with a pinch of seasoning until softened, then introduce the garlic, minced chestnuts and rosemary, and sauté for 2 mins more.
6
introduce the wild mushrooms, 2 tbsp cooking oil and some seasoning.
7
stew for 3 mins until they begin to soften.
8
sieve and roughly chop the dried mushrooms (reserve the soaking liquid), then introduce those too, along with the soy coulis, and sauté for 2 mins more.
9
whip the wine, reserved mushroom liquid and chestnut dairy reduction together to create a coulis.
10
masala condiment, then introduce half to the mushroom mixture in the wok and stew for 1 min until the coulis 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 wok of salted liquid to the bubble and get a large mixing bowl 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 rinse 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 present 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 oven-cook 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 oven-cook 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 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
50 mins
50 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
42 minsTotal Time
50 minsMaster Chef
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