Mushroom & Chestnut Rotolo

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 the specified amount of boiling water and set aside. Blitz most of the chestnuts with water until smooth and creamy, then roughly chop the remaining chestnuts.
2. Heat olive oil in a large non-stick frying pan. Add the shallots with a pinch of salt and cook until softened. Stir in the garlic, chopped chestnuts and rosemary and cook briefly. Add the wild mushrooms with a little more oil and seasoning and cook until they begin to soften. Drain the soaked mushrooms, reserving the liquid, roughly chop them and add to the pan along with the soy sauce. Cook for a few more minutes.
3. Whisk together the white wine, reserved mushroom soaking liquid and chestnut purée. Season well, then add half of the sauce to the pan and cook until glossy. Remove and discard the rosemary sprigs and set the mixture aside.
4. Preheat the oven to 180°C / 160°C fan / Gas mark 4. Bring a large pan of salted water to the boil and prepare a bowl of ice water. Drop the lasagne sheets into the boiling water until just pliable, then transfer immediately to the cold water. Gently separate the sheets and lay them out on a clean tea towel.
5. Spread a generous spoonful of the mushroom mixture over the lower two thirds of each pasta sheet. Roll up from the short end, then cut each roll in half. Stand the rolls upright, cut-side up, in an ovenproof dish suitable for serving. Any remaining mushroom mixture can be tucked into the exposed rolls.
6. Pour the remaining sauce over the pasta and bake until the pasta offers no resistance when tested with a skewer.
7. Meanwhile, combine the breadcrumbs, remaining olive oil, sage leaves and seasoning in a bowl. Scatter over the rotolo and return to the oven until the top is golden and the sage is crisp. Leave to rest briefly so the pasta can absorb the sauce, then drizzle with truffle oil if desired before serving.

instructions_source: editorial-classic