Don't know what to eat?..

With this sweet meal api at our fingertips, generating meal recipes has never been easier.

Show me the light

Ingredients You Will Need

• 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

Cooking Instructions

• Soak the dried mushrooms in 350ml boiling water and set aside until needed
• Blitz ¾ of the chestnuts with 150ml water until creamy
• Roughly chop the remaining chestnuts
• Heat 2 tbsp olive oil in a large non-stick frying pan
• Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary, and fry for 2 mins more
• Add the wild mushrooms, 2 tbsp oil and some seasoning
• 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
• Whisk the wine, reserved mushroom liquid and chestnut cream together to create a sauce
• Season, then add half to the mushroom mixture in the pan and cook for 1 min until the sauce becomes glossy
• Remove and discard the rosemary sprigs, then set the mixture aside
• 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
• 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
• Using your fingers, carefully separate the sheets and transfer to a clean tea towel
• Spread a good spoonful of the sauce on the bottom two thirds of each sheet, then, rolling away from yourself, roll up the shorter ends
• Cut each roll in half, then position the rolls of pasta cut-side up in a pie dish that you are happy to serve from at the table
• If you have any mushroom sauce remaining after you’ve rolled up all the sheets, simply push it into some of the exposed rolls of pasta
• Pour the rest of the sauce over the top of the pasta, then bake for 10 mins or until the pasta no longer has any resistance when tested with a skewer
• Meanwhile, put the breadcrumbs, the last 2 tbsp olive oil, sage leaves and some seasoning in a bowl, and toss everything together
• Scatter the rotolo with the crumbs and sage, then bake for another 10 mins, until the top is golden and the sage leaves are crispy
• Leave to cool for 10 mins to allow the pasta to absorb the sauce, then drizzle with a little truffle oil, if you like, before taking your dish to the table

Mushroom & Chestnut Rotolo Back To Top