Mushroom & Chestnut Rotolo

Method14 steps · about 1 hr 40 min

1. 1

   Step 1: Cover all the dried mushrooms (30 g) with 350 ml boiling water and leave to soak until needed. Keep their soaking liquid for the sauce. Blend 180 g of the peeled ready-cooked chestnuts with all 150 ml cream water until creamy, keeping this chestnut cream separately. Reserve the remaining 60 g chestnuts for chopping.

   Uses 30 g dried mushrooms · 350 ml boiling water for dried-mushroom soaking; retain the actual soaking liquid · 180 g chestnuts for cream; reserve the remaining 60 g · 150 ml water for blending 180 g chestnuts

2. 2

   Step 2: Roughly chop the reserved 60 g peeled chestnuts and hold them for the mushroom pan.

   Uses Remaining 60 g chestnuts for chopping

3. 3

   Step 3: Peel and finely slice all three banana shallots, peel and crush the garlic cloves (3 large), and rinse the rosemary sprigs (3). Heat the first two tablespoons olive oil in a large non-stick frying pan. Fry all the shallots with the separate pinch of salt (1 pinch) until softened, then add all the crushed garlic, actual chopped chestnuts and rosemary sprigs and fry for two minutes more.

   Garlic, chestnut and rosemary stage after shallots soften · 2 minUses First 2 tbsp olive oil · 3 banana shallots, finely sliced in step 3 · 1 pinch salt for the shallot pan · 3 large garlic cloves, crushed in step 3 · All the prepared chopped chestnuts · 3 rosemary sprigs

4. 4

   Step 4: Brush the fresh wild mushrooms (500 g) clean and roughly chop them. Add all these fresh mushrooms to the actual aromatic pan with the second two tablespoons oil and their separate salt and black pepper to taste. Cook for three minutes until they begin to soften.

   Soften fresh wild mushrooms · 3 minUses The complete aromatic pan · 500 g fresh wild mushrooms, brushed clean and roughly chopped in step 4 · Second 2 tbsp olive oil · Salt for seasoning the wild mushroom pan, to taste · Black pepper for the wild mushroom pan, to taste

5. 5

   Step 5: Drain the actual soaked dried mushrooms, reserving all their soaking liquid separately. Roughly chop the drained mushrooms, add them and all the soy sauce (2 tbsp) to the actual fresh-mushroom pan, and fry for two minutes more.

   Fry soaked dried mushrooms with soy sauce · 2 minUses The complete fresh mushroom pan · Only all the soaked dried mushrooms; retain their liquid and the separate cream · 2 tbsp soy sauce

6. 6

   Step 6: Whisk all the vegan white wine (125 ml), actual reserved mushroom soaking liquid and actual chestnut cream into one sauce, and season with its separate salt and black pepper. Keep half this whisked sauce separately for baking. Add the other half to the actual mushroom pan and cook for one minute until the filling is glossy.

   Make the mushroom filling glossy · 1 minUses The complete cooked mushroom pan plus the separately reserved soaking liquid · Only all the separately prepared chestnut cream · 125 ml vegan white wine · Salt for tasting the chestnut-wine sauce, as needed · Black pepper for tasting the chestnut-wine sauce, as needed

7. 7

   Step 7: Remove and discard all three rosemary sprigs from the actual glossy mushroom filling. Keep this filling ready for the pasta rolls, with the separately held half of whisked sauce reserved for the later bake.

   Uses Only the glossy mushroom filling; keep the other half of whisked sauce separate

8. 8

   Step 8: Heat the oven to 180°C / 160°C fan / gas 4. Bring a large pan of water with its separate pasta-water salt to a boil. Set a large bowl of ice water beside it for immediately cooling the lasagne sheets.

   Uses A large pan of water for boiling the lasagne sheets · Salt for the lasagne boiling water, as needed · A large bowl of ice water for cooling the softened lasagne sheets

9. 9

   Step 9: Drop all the vegan dried lasagne sheets (350 g) into the boiling salted water for about two minutes, or until pliable and a little cooked. Immediately plunge the softened sheets into the prepared ice water. Carefully separate them with your fingers, drain and lay on a clean tea towel.

   Soften dried lasagne sheets until pliable · 2 minUses The boiling salted water and the separate ice bath · 350 g vegan dried lasagne sheets

10. 10

    Step 10: Spread a good spoonful of the actual glossy mushroom filling over the bottom two thirds of each prepared sheet. Roll each sheet from its short end away from you, cut each roll in half and stand the pieces cut-side up in a serving pie dish. Keep any unused mushroom filling ready beside the assembled rolls.

    Uses All the prepared drained pasta sheets · The prepared mushroom filling for the sheets

11. 11

    Step 11: Push any actual mushroom filling left after rolling into the exposed centers of some of the assembled upright pasta rolls.

    Uses All the assembled rolls and any remaining actual filling

12. 12

    Step 12: Pour the separately reserved half of the actual whisked chestnut-wine sauce over the assembled rolls. Bake at 180°C / 160°C fan / gas 4 for ten minutes, or until a skewer meets no resistance in the pasta, continuing as needed until tender.

    Bake rotolo until pasta is tender · 10 minUses The complete assembled pasta dish · The reserved half of the whisked sauce

13. 13

    Step 13: Meanwhile, pick the sage leaves from the half small pack. Toss all the panko breadcrumbs (4 tbsp) and sage leaves with the final two tablespoons olive oil and the separate topping salt and black pepper to taste. Scatter this actual topping over the tender rotolo and bake for another ten minutes at the same oven setting, until the crumbs are golden and the sage is crisp.

    Bake sage and panko topping until crisp · 10 minUses The complete tender pasta dish · 4 tbsp panko breadcrumbs · Final 2 tbsp olive oil · ½ small pack sage, leaves picked in step 13 · Salt for the sage-crumb topping, to taste · Black pepper for the sage-crumb topping, to taste

14. 14

    Step 14: Rest the finished rotolo for ten minutes so the pasta can absorb the sauce. Drizzle with a little of the optional truffle oil if wanted, then serve as four portions.

    Rest rotolo before serving · 10 minUses The complete finished bake · A little truffle oil for optional serving