Mushroom & Chestnut Rotolo

Vegetarian · British classic.

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

Method

1. Bring to a boil — Soak the dried mushrooms in 350ml boiling water and set aside until needed.
2. Continue cooking — Blitz ¾ of the chestnuts with 150ml water until creamy.
3. Fry — Roughly chop the remaining chestnuts. Heat 2 tbsp olive oil in a large non-stick frying pan.
4. Fry — Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary, and fry for 2 mins more.
5. Season — Add the wild mushrooms, 2 tbsp oil and some seasoning.
6. Fry — Cook for 3 mins until they begin to soften. Drain and roughly chop the dried mushrooms (reserve the soaking liquid), then add those too, along with the soy sauce, and fry for 2 mins more.
7. Serve — Whisk the wine, reserved mushroom liquid and chestnut cream together to create a sauce.
8. Mix together — Season, then add half to the mushroom mixture in the pan and cook for 1 min until the sauce becomes glossy.
9. Mix together — Remove and discard the rosemary sprigs, then set the mixture aside.
10. Bring to a boil — Heat oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil and get a large bowl of ice water ready.
11. Bring to a boil — Drop the lasagne sheets into the boiling water for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold water.
12. Continue cooking — Using your fingers, carefully separate the sheets and transfer to a clean tea towel.

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