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Best Mushroom & Chestnut Rotolo in Toronto
What the real thing tastes like
Real ingredients (via TheMealDB): 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
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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. 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. 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. Heat oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil and get a large bowl of ice water ready. Drop the las
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