British · vegetarian

Mushroom & Chestnut Rotolo

Name: Mushroom & Chestnut Rotolo
Yield: 4 servings
Cuisine: British
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Mushrooms30 g
Chestnuts240 g
Challots3
Garlic3 cloves
Rosemary3 sprig
Wild Mushrooms500 g
Soy Sauce2 tbsp
White Wine125 ml
Lasagne Sheets350 g
Breadcrumbs4 tbsp
Sage½ handful
Truffle Oil

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
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.
2
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.
3
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.

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