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Mushroom & Chestnut Rotolo

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  • Mushrooms - 30g
  • Chestnuts - 240g
  • Challots - 3
  • Garlic - 3 cloves
  • Rosemary - 3 sprigs
  • Wild Mushrooms - 500g
  • Soy Sauce - 2 tblsp
  • White Wine - 125ml
  • Lasagne Sheets - 350g
  • Breadcrumbs - 4 tbsp
  • Sage - 1/2 handful
  • Truffle Oil - to serve


  • 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.

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