Vegetarian
Traditional Mushroom & Chestnut Rotolo Recipe
Learn how to prepare Traditional Mushroom & Chestnut Rotolo Recipe with this simple recipe. Perfect for Vegetarian and ideal for British lovers....
⏱️
18 Min Prep
🔥
11 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 creamy.
3
Roughly chop the remaining chestnuts.
4
burning up 2 tbsp olive fat in a large non-stick frying skillet.
5
sauté the shallots with a pinch of seasoning until softened, then mix in the garlic, finely sliced chestnuts and rosemary, and sauté for 2 mins more.
6
mix in the wild mushrooms, 2 tbsp fat and some seasoning.
7
char for 3 mins until they begin to soften.
8
sieve and roughly chop the dried mushrooms (reserve the soaking liquid), then mix in those too, along with the soy coulis, and sauté for 2 mins more.
9
fluff up the wine, reserved mushroom liquid and chestnut dairy reduction together to create a coulis.
10
notes, then mix in half to the mushroom mixture in the skillet and char for 1 min until the coulis 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 skillet of salted moisture to the heat to boiling point and get a large container 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 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
transfer the rest of the coulis over the top of the pasta, then char 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 fat, sage leaves and some seasoning in a container, and toss everything together.
21
Scatter the rotolo with the crumbs and sage, then char 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 coulis, then splash with a little truffle fat, if you like, before taking your dish to the table.
Recipe Information
Cuisine
British
British
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
29 mins
29 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
11 minsTotal Time
29 minsMaster Chef
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