Mushroom & Chestnut Rotolo

By Cookbook Directory

Recipe overview

35 minutes | 30 minutes | 65 minutes

This is a delicious vegetarian British dish called Mushroom & Chestnut Rotolo. It features large pasta rolls filled with a rich, savory mixture of mushrooms and chestnuts. These rolls are baked in a creamy sauce until golden brown and slightly crispy on top. It makes a satisfying main course.

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Serves:
Vegetarian
British
Nutty
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Ingredients

  • 30 g - Dried Mushrooms
  • 350 mls - Boiling Water
  • 240 g - Cooked Chestnuts
  • 150 mls - Water
  • 6 tablespoons - Olive Oil
  • 3 mediums - Shallots
  • 0.5 teaspoons - Salt
  • 3 cloves - Garlic
  • 3 sprigs - Fresh Rosemary
  • 500 g - Wild Mushrooms
  • 0.25 teaspoons - Black Pepper
  • 2 tablespoons - Soy Sauce
  • 125 mls - Dry White Wine
  • 350 g - Lasagne Sheets
  • 4 tablespoons - Breadcrumbs
  • 0.5 handful - Fresh Sage Leaves
  • Truffle Oil
  • Ice

Instructions

  1. Prepare Dried Mushrooms: Place 30g dried mushrooms in a heatproof bowl. Pour 350ml boiling water over them. Let them soak for 20 minutes to soften.

  2. Prepare Chestnut Cream: Put 180g (three-quarters) of the cooked chestnuts into a blender. Add 150ml water. Blend until the mixture is completely smooth and creamy. Set aside.

  3. Chop Remaining Chestnuts: Roughly chop the remaining 60g of cooked chestnuts. Set aside.

  4. Sauté Shallots: Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the 3 finely chopped shallots and a pinch of salt (about 1/8 teaspoon). Cook for 3-5 minutes until they are soft.

  5. Add Aromatics and Chestnuts: Add the 3 minced garlic cloves, the roughly chopped chestnuts, and the 3 fresh rosemary sprigs to the pan. Cook for 2 more minutes, stirring often.

  6. Cook Wild Mushrooms: Add 500g cleaned and sliced wild mushrooms and 2 more tablespoons of olive oil to the pan. Season with a pinch of salt and black pepper. Cook for 3 minutes, stirring, until the mushrooms begin to soften.

  7. Add Dried Mushrooms and Soy Sauce: Carefully remove the rehydrated dried mushrooms from their soaking liquid, squeezing out any excess water. Roughly chop them. Reserve the mushroom soaking liquid for later; do not discard it. Add the chopped dried mushrooms and 2 tablespoons of soy sauce to the pan. Cook for 2 more minutes, stirring.

  8. Prepare the Sauce Base: In a separate medium bowl, whisk together 125ml dry white wine, the reserved mushroom soaking liquid (about 300ml), and the blended chestnut cream. Season this sauce base with a pinch of salt and black pepper.

  9. Thicken Mushroom Filling: Pour half of the prepared sauce base (from Step 8) into the frying pan with the mushroom mixture. Cook for 1 minute over medium heat, stirring, until the sauce thickens and looks glossy.

  10. Finish Filling: Carefully remove and discard the rosemary sprigs from the mushroom mixture. Take the pan off the heat and set the mushroom and chestnut filling aside to cool slightly.

  11. Preheat Oven: Preheat your oven to 180°C (160°C fan / Gas Mark 4). Lightly grease a pie dish or ovenproof serving dish with a little olive oil.

  12. Cook Lasagne Sheets: 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. Carefully place the 350g lasagne sheets into the boiling water. Cook them for 2 minutes, or until they are soft and bendable.

  13. Cool Pasta: Immediately remove the cooked lasagne sheets from the hot water and transfer them into the bowl of ice water to stop cooking. Gently separate any sheets that stick together. Carefully transfer the softened sheets to a clean kitchen towel to dry slightly.

  14. Assemble Rotolo Rolls: Lay one lasagne sheet flat on a clean surface. Spread a generous spoonful of the mushroom and chestnut filling over the bottom two-thirds of the sheet. Starting from the shorter end closest to you, roll the sheet away from yourself to form a tight cylinder.

  15. Cut and Arrange Rolls: Cut each rolled pasta cylinder in half. Place these pasta rolls, cut-side up, into the prepared pie dish. Repeat with the remaining lasagne sheets and filling. If any mushroom filling remains, gently press it into the open ends of the pasta rolls in the dish.

  16. Add Remaining Sauce: Pour the remaining whisked sauce base (from Step 8) evenly over the pasta rolls in the dish.

  17. First Bake: Place the dish in the preheated oven. Bake for 10 minutes. The pasta should feel soft when gently poked with a skewer.

  18. Prepare Topping: While the rotolo bakes, prepare the topping. In a small bowl, combine 4 tablespoons of breadcrumbs, the remaining 2 tablespoons of olive oil, the 0.5 handful of roughly chopped fresh sage leaves, and a pinch of salt and black pepper. Toss everything together until the breadcrumbs are coated.

  19. Add Topping and Second Bake: After 10 minutes, carefully remove the rotolo from the oven. Sprinkle the breadcrumb and sage mixture evenly over the top of the pasta. Return the dish to the oven. Bake for another 10 minutes, or until the topping is golden brown and the sage leaves are crispy.

  20. Rest and Serve: Remove the rotolo from the oven and let it cool for 10 minutes before serving. This resting time allows the pasta to absorb the sauce. If desired, drizzle a little truffle oil over the top just before serving. Serve warm.