Rotolo with Mushrooms and Chestnuts

Name: Rotolo with Mushrooms and Chestnuts
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 30 g Dried mushrooms; 240 g Chestnuts; 3 pcs Shallot; 3 clove Garlic; 3 pcs Rosemary; 500 g Fresh mushrooms (porcini or button mushrooms); 2 tbsp Soy sauce; 125 ml White wine; 350 g Lasagne sheets; 4 tbsp Breadcrumbs; 0.5 bunch Sage; 6 tbsp Olive oil; Truffle oil; to taste Salt and black pepper

An elegant vegetarian dish from British cuisine: lasagne sheets with a fragrant filling of mushrooms, chestnuts and truffle oil, baked in a creamy sauce. Perfect for a festive table.

Ingredients

30 g Dried mushrooms
240 g Chestnuts
3 pcs Shallot
3 clove Garlic
3 pcs Rosemary
500 g Fresh mushrooms (porcini or button mushrooms)
2 tbsp Soy sauce
125 ml White wine
350 g Lasagne sheets
4 tbsp Breadcrumbs
0.5 bunch Sage
6 tbsp Olive oil
Truffle oil
to taste Salt and black pepper

Instructions

Pour 350 ml of boiling water over the dried mushrooms and leave to soak. Blend three quarters of the chestnuts in a blender with 150 ml of water until creamy. Roughly chop the remaining chestnuts.
Heat 2 tablespoons of olive oil in a large frying pan. Sauté the shallot with a pinch of salt until soft, then add the garlic, chopped chestnuts and rosemary, cook for a further 2 minutes. Add the fresh mushrooms, 2 tablespoons of oil and season. Cook for 3 minutes until the mushrooms soften.
Remove the dried mushrooms, roughly chop them (reserving the soaking liquid), and add to the pan along with the soy sauce. Cook for a further 2 minutes.
Whisk together the wine, reserved mushroom liquid and chestnut cream. Season with salt and pepper. Add half of the sauce to the pan with the mushrooms and cook for 1 minute until glossy. Remove the rosemary sprigs and set the filling aside.
Preheat the oven to 180°C. Bring a large pot of salted water to the boil and prepare a bowl of iced water. Place the lasagne sheets in the boiling water for 2 minutes until softened, then immediately plunge into cold water. Carefully separate the sheets with your fingers and lay on a clean kitchen towel.
Spread a generous portion of filling on the lower two thirds of each lasagne sheet. Roll into a log, starting from the short side, and cut in half. Place the rotolo in a baking dish seam-side up. Distribute any remaining filling between the rolls.
Pour the remaining sauce over and bake for 10 minutes until the pasta is tender when pierced with a skewer.
Mix the breadcrumbs, 2 tablespoons of olive oil, sage leaves and season. Sprinkle the mixture over the rotolo and bake for a further 10 minutes until golden and the sage is crisp.
Allow the dish to cool for 10 minutes so the pasta absorbs the sauce. Drizzle with truffle oil before serving and serve straight from the dish.