Mushroom & Chestnut Rotolo

Ingredients

• 30 gMushroom
• 500 mlWater
• 240 gChestnut
• 90 gShallot
• 9 gGarlic
• 3 gRosemary
• 500 gWaldpilz
• 30 gSoy sauce
• 125 mlWhite wine
• 350 gLasagna sheet
• 30 gBreadcrumbs
• 5 gSage
• 90 mlOlive oil
• 20 mlTruffle oil
• 3 gSalt

Instructions

1. 1

   Soak and make chestnut cream

   • Soak the 30 g dried mushrooms in 350 ml boiling water for 20–30 minutes and set aside.
   • Blend ¾ of the 240 g chestnuts with 150 ml water until smooth to make a chestnut cream. Roughly chop the remaining chestnuts.
2. 2

   Cook the filling

   • Heat 2 tbsp olive oil (≈30 ml) in a large pan. Fry 90 g shallots with a pinch of salt until softened.
   • Add garlic, chopped chestnuts and 3 sprigs rosemary and fry 2 minutes more.
   • Add 500 g wild mushrooms, 2 tbsp olive oil (≈30 ml) and seasoning; cook 3 minutes.
   • Drain and roughly chop the soaked mushrooms (reserve soaking liquid), add them and 2 tbsp soy sauce (30 g) and fry 2 minutes.
3. 3

   Make the sauce and finish filling

   • Whisk wine (125 ml), reserved mushroom liquid and chestnut cream together; season to taste.
   • Stir half the sauce into the mushroom mix and cook 1 minute until glossy. Remove rosemary and set filling aside.
4. 4

   Blanch pasta and roll

   • Preheat oven to 180°C (160°C fan). Bring salted water to the boil and have ice water ready.
   • Cook 350 g lasagne sheets in boiling water 2 minutes, plunge into ice water, separate and lay on a clean towel.
   • Spread a spoonful of sauce on the bottom two thirds of each sheet, roll from the short edge, cut rolls in half and place cut-side up in a baking dish.
   • Push any remaining filling into exposed rolls and pour remaining sauce over.
5. 5

   Bake and finish with crumbs

   • Bake 10 minutes, then mix 4 tbsp breadcrumbs (≈30 g) with the last 2 tbsp olive oil (≈30 ml), 5 g sage and seasoning.
   • Sprinkle crumbs and sage over the rotolo and bake another 10 minutes until golden and crisp.
   • Rest 10 minutes, drizzle with truffle oil (≈20 ml) and serve.