Side / Turkish
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FROM THE PRISCY KITCHENSOMETHING WORTH COOKING
Mushroom & Chestnut Rotolo
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- Ingredients
- 12
- From the kitchen
- British
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Ingredients & measures
Tick off each ingredient as you prepare.
0 of 12 ingredients ready
- Mushrooms30g
- Chestnuts240g
- Challots3
- Garlic3 cloves
- Rosemary3 sprigs
- Wild Mushrooms500g
- Soy Sauce2 tblsp
- White Wine125ml
- Lasagne Sheets350g
- Breadcrumbs4 tbsp
- Sage1/2 handful
- Truffle Oilto serve
LET’S MAKE SOMETHING GOOD
Preparation
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 lasagne sheets into the boiling water for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold water. Using your fingers, carefully separate the sheets and transfer to a clean tea towel. 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. 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. 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.
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.
Meanwhile, put the breadcrumbs, the last 2 tbsp olive oil, sage leaves and some seasoning in a bowl, and toss everything together. 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. 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.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 4 of 12 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 229 kcal
- Fat
- 1.6 g
- Carbohydrate
- 26.6 g
- Protein
- 5.2 g
Not included: Chestnuts, Challots, Rosemary, Wild Mushrooms, Soy Sauce, Lasagne Sheets, Sage, Truffle Oil.
- Chestnuts: The quantity is known, but no reliable USDA food match is available.
- Challots: A count without a size or portion unit needs grams.
- Rosemary: No quantifiable edible weight or reliable USDA food match is available.
- Wild Mushrooms: The quantity is known, but no reliable USDA food match is available.
- Soy Sauce: No unambiguous USDA portion weight matches this measure.
- Lasagne Sheets: The quantity is known, but no reliable USDA food match is available.
- Sage: No fixed edible weight is specified for this amount.
- Truffle Oil: No quantifiable edible weight or reliable USDA food match is available.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
4 of 12 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories229
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 1.6 g | 2% |
| Saturated Fat 0.3 g | 2% |
| Trans Fat Unavailable | — |
| Cholesterol 0 mg | 0% |
| Sodium 206.9 mg | 9% |
| Total Carbohydrate 26.6 g | 10% |
| Dietary Fiber 1.7 g | 6% |
| Total Sugars 3.6 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 5.2 g | — |
| Vitamin D 0.1 µg | 0% |
| Calcium 77.8 mg | 6% |
| Iron 1.9 mg | 11% |
| Potassium 272.6 mg | 6% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Breadcrumbs.
- Includes Added Sugars: USDA data missing for Mushrooms, Garlic, White Wine, Breadcrumbs.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- Mushrooms · 30g
30 g edible ingredient. Converted from 30g using a mass unit.
Estimate uses USDA Mushrooms, white, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Chestnuts · 240g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Challots · 3
Excluded: A count without a size or portion unit needs grams.
Estimate uses USDA Shallots, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Garlic · 3 cloves
9 g edible ingredient. USDA portion: 1 clove = 3 g.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
- Rosemary · 3 sprigs
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Wild Mushrooms · 500g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Soy Sauce · 2 tblsp
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Soy sauce made from soy and wheat (shoyu). Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- White Wine · 125ml
124.267 g edible ingredient. Converted with US volume units from USDA 1 fl oz = 29.4 g.
Estimate uses USDA Alcoholic beverage, wine, table, white. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Lasagne Sheets · 350g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Breadcrumbs · 4 tbsp
27 g edible ingredient. Converted with US volume units from USDA 1 cup = 108 g.
Estimate uses USDA Bread, crumbs, dry, grated, plain. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Sage · 1/2 handful
Excluded: No fixed edible weight is specified for this amount.
- Truffle Oil · to serve
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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