1 - Soak the dried mushrooms in 350ml boiling water and set aside until needed.
2 - Blitz ¾ of the chestnuts with 150ml water until creamy.
3 - Roughly chop the remaining chestnuts.
4 - Heat 2 tbsp olive oil in a large non-stick frying pan.
5 - Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary, and fry for 2 mins more.
Mushroom & Chestnut Rotolo | Taste Board
6 - Add the wild mushrooms, 2 tbsp oil and some seasoning.
7 - Cook for 3 mins until they begin to soften.
8 - 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.
9 - Whisk the wine, reserved mushroom liquid and chestnut cream together to create a sauce.
10 - Season, then add half to the mushroom mixture in the pan and cook for 1 min until the sauce becomes glossy.
11 - Remove and discard the rosemary sprigs, then set the mixture aside.
12 - Heat oven to 180C/160C fan/gas 4.
13 - Bring a large pan of salted water to the boil and get a large bowl of ice water ready.
14 - 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.
15 - Using your fingers, carefully separate the sheets and transfer to a clean tea towel.
16 - 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.
17 - 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.
18 - 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.
19 - 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.
20 - Meanwhile, put the breadcrumbs, the last 2 tbsp olive oil, sage leaves and some seasoning in a bowl, and toss everything together.
21 - 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.
22 - 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.
