This is a delicious vegetarian British dish called Mushroom & Chestnut Rotolo. It features pasta rolls filled with a rich mixture of mushrooms and chestnuts, baked in a creamy sauce until golden and crispy.
Place dried mushrooms in a bowl. Pour 350 ml of boiling water over them. Let them soak and set aside. 2. Put three-quarters of the chestnuts into a blender. Add 150 ml of water. Blend until smooth and creamy. Set aside. 3. Roughly chop the remaining chestnuts. Set aside. 4. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. 5. Add the shallots and a pinch of salt to the hot oil. Cook until they are soft, about 3-5 minutes. 6. Add the garlic, chopped chestnuts, and rosemary sprigs to the pan. Cook for 2 more minutes, stirring often. 7. Add the wild mushrooms, 2 tablespoons of olive oil, and some seasoning (salt and pepper) to the pan. Cook for 3 minutes, stirring, until the mushrooms start to soften. 8. Take the soaked dried mushrooms out of their liquid. Squeeze out any extra water. Roughly chop them. Keep the mushroom soaking liquid; do not throw it away. 9. Add the chopped dried mushrooms and 2 tablespoons of soy sauce to the pan. Cook for 2 more minutes, stirring. 10. In a separate bowl, whisk together the white wine, the reserved mushroom soaking liquid, and the blended chestnut cream. Season this sauce with salt and pepper. 11. Pour half of this sauce into the frying pan with the mushroom mixture. Cook for 1 minute, stirring, until the sauce thickens and looks glossy. 12. Carefully remove and discard the rosemary sprigs from the mixture. Take the pan off the heat and set the mushroom filling aside. 13. Preheat your oven to 180°C (160°C fan / Gas Mark 4). 14. Fill a large pot with salted water and bring it to a rolling boil. Prepare a large bowl of ice water next to the stove. 15. Carefully place the lasagne sheets into the boiling water. Cook them for 2 minutes, or until they are soft and bendable. 16. Immediately remove the lasagne sheets from the hot water and put them into the bowl of ice water. Gently separate any sheets that stick together. 17. Carefully transfer the softened sheets to a clean kitchen towel to dry slightly. 18. Lay out a lasagne sheet flat. Spread a generous spoonful of the mushroom and chestnut filling over the bottom two-thirds of the sheet. 19. Starting from the shorter end closest to you, roll the sheet away from yourself to form a tight roll. 20. Cut each rolled pasta in half. Place these pasta rolls, cut-side up, into a pie dish suitable for serving. 21. If there is any mushroom filling left, push it into the open ends of the pasta rolls in the dish. 22. Pour the remaining whisked sauce (from Step 10) evenly over the pasta rolls in the dish. 23. Place the dish in the preheated oven. Bake for 10 minutes. The pasta should feel soft when gently poked with a skewer. 24. While the rotolo bakes, prepare the topping. In a small bowl, combine the breadcrumbs, the last 2 tablespoons of olive oil, fresh sage leaves, and some salt and pepper. Toss everything together until the breadcrumbs are coated. 25. After 10 minutes of baking, take the rotolo out of the oven. Sprinkle the breadcrumb and sage mixture evenly over the top of the pasta. 26. Return the dish to the oven. Bake for another 10 minutes, or until the topping is golden brown and the sage leaves are crispy. 27. Let the rotolo cool for 10 minutes after removing it from the oven. This allows the pasta to soak up the sauce. 28. If desired, drizzle a little truffle oil over the top just before serving. Serve warm.