Dinner · British

Mushroom and Chestnut Rotolo

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 1, 2026

This vegetarian rotolo turns lasagne sheets into cozy little rolls stuffed with earthy wild mushrooms and creamy chestnuts. It looks impressive on the table but comes together with pantry-friendly steps and a rich, glossy sauce. A crispy sage breadcrumb topping and a drizzle of truffle oil make it feel like a real occasion.

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Mushroom and Chestnut Rotolo

Why you'll love this

  • Looks like a fancy restaurant dish but uses simple steps.
  • Deep, savory mushroom flavor with creamy chestnuts.
  • Crispy sage breadcrumb topping adds crunch.
  • A hearty vegetarian main that feels special.

EveryDayMeal recipe

Mushroom and Chestnut Rotolo

Prep
30m
Cook
25m
Total
55m
Serves
4
Level
Medium

Ingredients

  • 1 oz dried mushrooms
  • 8 oz cooked chestnuts
  • 3 shallots, finely chopped
  • 3 garlic cloves, minced
  • 3 sprigs fresh rosemary
  • 1 lb wild mushrooms, sliced
  • 2 tablespoons soy sauce
  • 1/2 cup dry white wine
  • 12 oz lasagne sheets
  • 4 tablespoons breadcrumbs
  • small handful fresh sage leaves
  • 6 tablespoons olive oil
  • optional truffle oil, to serve
  • to taste salt and pepper

Equipment

  • Large nonstick skillet
  • Blender or food processor
  • Large pot
  • Baking dish or pie dish
  • Kitchen towel

Instructions

  1. Cover the dried mushrooms with 1 1/2 cups boiling water and let them soak until soft and plump, about 15 minutes. Set aside so you keep that flavorful soaking liquid for the sauce.
  2. Blend about three quarters of the chestnuts with 2/3 cup water until smooth and creamy, which becomes the base of your sauce. Roughly chop the remaining chestnuts so they add texture to the filling.
  3. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the shallots with a pinch of salt until soft and translucent, about 5 minutes, so they taste sweet rather than sharp.
  4. Add the garlic, chopped chestnuts, and rosemary, and cook 2 minutes more until fragrant. Stir in the wild mushrooms with another 2 tablespoons oil and some salt and pepper, and cook 3 minutes until they start to soften.
  5. Drain the soaked mushrooms (save the liquid), chop them roughly, and add to the pan along with the soy sauce. Cook 2 more minutes to concentrate the flavor.
  6. Whisk the wine, reserved mushroom soaking liquid, and chestnut cream together, then season. Stir half of this sauce into the pan and cook 1 minute until glossy. Discard the rosemary sprigs and set the filling aside.
  7. Heat the oven to 350F. Bring a large pot of salted water to a boil and set a big bowl of ice water nearby. Boil the lasagne sheets for 2 minutes until pliable but not fully cooked, then plunge them into the ice water to stop cooking.
  8. Gently separate the sheets with your fingers and lay them on a clean kitchen towel. Spread a spoonful of filling over the bottom two thirds of each sheet, then roll up from the short end, rolling away from yourself.
  9. Cut each roll in half and stand them cut side up in a baking or pie dish you can bring to the table. Tuck any leftover filling into the exposed spirals.
  10. Pour the remaining sauce over the top and bake for 10 minutes, until the pasta gives no resistance when poked with a skewer.
  11. Meanwhile, toss the breadcrumbs with the last 2 tablespoons olive oil, the sage leaves, and a little salt and pepper. Scatter over the rotolo and bake 10 minutes more, until golden and the sage is crisp.
  12. Let it rest 10 minutes so the pasta soaks up the sauce, then drizzle with a little truffle oil before serving.

Tips from the kitchen

  • Save every drop of the mushroom soaking liquid, but pour it slowly and leave the last bit behind since grit settles at the bottom.
  • Boil the lasagne sheets just until bendy, not soft, so they hold their shape when you roll them.
  • Let the dish rest before serving so the pasta absorbs the sauce and the rolls slice cleanly.

Estimated nutrition per serving: 520 cal · 15g protein · 72g carbs · 18g fat

Make it your own

  • Swap the wild mushrooms for cremini or a mix of button and shiitake if that is what you have.
  • Skip the truffle oil and finish with grated Parmesan for a different kind of richness.
  • Add a handful of fresh spinach to the filling for extra greens.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350F oven until warmed through, about 15 minutes. You can assemble the dish a day ahead and bake it fresh, adding the breadcrumbs just before baking.

Good to know

Can I use canned chestnuts?
Yes, vacuum-packed or canned cooked chestnuts work perfectly and save you the roasting and peeling.
What if my lasagne sheets tear?
Handle them gently after boiling, and if one tears just overlap the pieces when you spread the filling. Once baked, no one will notice.
Do I need the truffle oil?
No, it is an optional finishing touch. The dish is delicious without it, but a light drizzle adds a luxurious aroma.
Can I make this ahead for a dinner party?
Absolutely. Assemble everything except the breadcrumb topping the day before, refrigerate, then top and bake before serving.

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