Mushroom & Chestnut Rotolo

Story behind the dish

Imagine a cozy winter evening, where the air is filled with the earthy aroma of mushrooms and roasted chestnuts. This Mushroom & Chestnut Rotolo is a celebration of the season’s bounty, wrapped up in tender lasagne sheets and baked to golden perfection. It’s a dish that warms both the heart and the kitchen, perfect for sharing with loved ones around a festive table or on a quiet night when you crave comfort with a touch of sophistication.

Crafted with an array of wild mushrooms, chestnuts, fragrant sage, and a splash of white wine, this rotolo showcases the rustic charm of seasonal ingredients elevated into something truly special. Every bite promises a delightful mix of textures and flavors, from earthy mushrooms to the buttery crunch of sage-scented breadcrumbs. It’s a dish that speaks of harvest, home, and the simple joy of good cooking.

Ingredients

• 1 oz (30 g) Mushrooms
• 8 oz (240 g) Chestnuts
• 2 large Shallots (about 3 oz / 85 g)
• 3 cloves Garlic
• 3 sprigs Rosemary
• 16 oz (500 g) Wild Mushrooms
• 2 tbsp Soy Sauce
• 4 fl oz (125 ml) White Wine
• 12 oz (350 g) Lasagne Sheets
• 4 tbsp Breadcrumbs
• 1/2 handful Sage leaves
• Truffle Oil (for serving)
• 2 tbsp Olive Oil (for frying)
• Salt and pepper to taste

Step-by-step

1. Soak the dried mushrooms in 12 fl oz (350 ml) boiling water and set aside until softened.
2. Puree 12 oz (¾ of the chestnuts, roughly 8 oz / 240 g) with 5 fl oz (150 ml) water until smooth; roughly chop the remaining chestnuts.
3. Heat 2 tbsp olive oil in a large non-stick skillet. Fry the shallots with a pinch of salt until softened, then add garlic, chopped chestnuts, and rosemary. Cook for 2 minutes.
4. Add the wild mushrooms to the pan with 2 tbsp olive oil, salt, and pepper. Cook for 3 minutes until beginning to soften.
5. Drain dried mushrooms, roughly chop, and add to the pan along with the soaking liquid. Stir in soy sauce and cook for 2 minutes.
6. Mix white wine, mushroom soaking liquid, and chestnut cream to make a sauce. Season with salt and pepper.
7. Add half of this sauce to the mushroom mixture in the pan and cook for 1 minute until glossy. Remove rosemary sprigs and set aside.
8. Bring a large pot of salted water to a boil. Using a slotted spoon, cook lasagne sheets for 2 minutes until pliable. Transfer to ice water, then let dry on a clean towel.
9. Spread a generous spoonful of mushroom and chestnut sauce on the bottom third of each sheet. Roll from the short end, then cut each into halves.
10. Arrange the rolls cut-side up in a baking dish. Pour remaining sauce over the top, ensuring all are coated.
11. Bake at 350°F (180°C / 160°C fan / gas 4) for 10 minutes, until the pasta is tender.
12. Prepare breadcrumb mixture: toss breadcrumbs, 2 tbsp olive oil, chopped sage leaves, salt, and pepper.
13. Scatter the breadcrumbs and sage over the rotolo, then bake for another 10 minutes until golden and crispy.
14. Let rest for 10 minutes. Before serving, drizzle with truffle oil for an indulgent finish.

Chef’s tips & serving ideas

• For added richness, sprinkle with grated Parmesan just before serving.
• Pair this dish with a crisp green salad and a glass of chilled white wine for a truly memorable meal.

Closing thoughts

Cooking this Mushroom & Chestnut Rotolo feels like wrapping miles of earthy flavors into a cozy, elegant package—perfect for those special occasions or comforting nights at home. With a little patience and love, you’ll craft a dish that’s both hearty and refined, filled with the warm spirit of the season. Enjoy every bite and the satisfied smile it brings at the table.