Mushroom & Chestnut Rotolo

Method

1. 01

   Cover the porcini with 1 1/2 cups boiling water and soak for 20 minutes. Lift out and chop the mushrooms; strain the liquid through a coffee filter. Blend three-quarters of the chestnuts with the remaining 1/2 cup water until smooth; chop the rest.

2. 02

   Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the shallots for 5 minutes until soft. Add garlic, rosemary and chopped chestnuts and cook for 2 minutes until fragrant.

3. 03

   Add the mixed mushrooms and cook over medium-high heat for 8 minutes until their moisture evaporates. Stir in porcini and soy sauce. Add the wine and simmer for 3 minutes until reduced by half.

4. 04

   Mix chestnut cream with strained porcini liquid. Stir half into the skillet and cook for 2 minutes until thick enough to spread. Heat the oven to 375°F (190°C).

5. 05

   Boil the lasagna sheets in batches for 2 minutes until pliable, then cool in water and lay on clean towels. Spread the mushroom filling over each sheet, roll from a short end and cut each roll in half.

6. 06

   Stand the rolls cut-side up in an 8-inch square baking dish. Pour the remaining chestnut sauce around and over them. Cover with foil and bake for 15 minutes until the pasta is almost tender.

7. 07

   Toss the breadcrumbs and sage leaves with the remaining oil, salt and pepper. Uncover the pasta, scatter the crumbs on top and bake for 10 minutes until golden and tender when pierced. Rest for 10 minutes before serving.