MUSHROOM & CHESTNUT ROTOLO
Serve this vegan bake for a dinner party, or on Christmas Day. The honeycomb effect of rolled lasagne sheets looks fab and the crispy sage is so festive
Provided by Elena Silcock
Categories Dinner, Main course, Vegetable
Time 1h40m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 416 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
SPINACH-MUSHROOM ROTOLO
If you love spinach and mushrooms, you are going to love these little rolled-up bundles of flavor. If you don't want to make the Marinara sauce, just substitute your favorite recipe or 32 oz. jarred sauce. From 1001 Low-Fat Recipes.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For Marinara:.
- Saute onions and garlic in oil in large saucepan until tender, about 5 minutes.
- Stir in tomatoes, wine, and tomato paste; heat to boiling.
- Reduce heat and simmer, uncovered, until mixture is medium sauce consistency, about 20 minutes. Stir in lemon juice, salt and pepper.
- For Rotolo:.
- Coat large skillet with cooking spray: heat over medium heat until hot.
- Cook mushrooms over medium heat, covered, until they release juices, 3 to 5 minutes. Add spinach, garlic, and herbs to skillet; cook until spinach is wilted 2 to 3 minutes. Cook, uncovered, over medium heat until liquid is gone, about 10 minutes. Cool.
- Combine cheeses, salt, and pepper in bowl; stir in mushroom mixture.
- Spread 3 to 4 tbsp cheese mixture on each noodle; roll up and place in baking dish.
- Spoon marinara sauce over rotolo.
- Bake at 350 degrees, loosely coverd with aluminum foil, until rotolo are hot through and sauce is bubbly 25 to 30 minutes.
Nutrition Facts : Calories 319.9, Fat 6.1, SaturatedFat 1.1, Cholesterol 1.5, Sodium 535.1, Carbohydrate 51.9, Fiber 5.8, Sugar 8.7, Protein 13.3
TINA'S MUSHROOM AND WATER CHESTNUT STUFFING
I managed to wrangle this recipe from my mother. It's simple enough, but after you have this stuffing on Thanksgiving, nothing else will do. I've included slow cooker instructions in the notes.
Provided by peloquinswife
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add mushrooms, onion, and celery. Cook until onion is soft and translucent, about 5 minutes.
- Transfer cooked vegetables to a baking dish and add chicken stock, turkey stuffing mix, eggs, water chestnuts, and Worcestershire sauce. Cover baking dish.
- Bake in the preheated oven for 45 minutes. Uncover and bake until top is browned, about 15 minutes more.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 48.2 g, Cholesterol 103.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 10.8 g, Sodium 1223 mg, Sugar 6.8 g
WILD MUSHROOMS WITH CHESTNUTS AND THYME
Categories Herb Mushroom Nut Side Sauté Thanksgiving Fall Chestnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 6 minutes. Add garlic and stir 30 seconds. Add remaining 3 tablespoons butter and stir until melted. Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl; sprinkle with chives.
CHESTNUT MUSHROOM PATE
A delicious mushroom paté that I've adapted from a recipe I found on an English website. Posted for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Spreads
Time 25m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Chop the chestnut mushrooms, melt the butter and sauté the onion and garlic for 5 minutes. Add the mushrooms and thyme, and sauté for 8 minutes or until the mushrooms are cooked.
- Reserving the juices in case you need to add a little moisture in step three, drain the onion/garlic/mushroom mixture, and blend it with the cream cheese and fromage frais.
- Reserving some slivered almonds for garnish, process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR, if you prefer a finer, smoother paté, add the onion/garlic/mushroom to the food processor and process OR, for a more varied texture, process some of the onion/garlic/mushroom mixture with the nuts, then fold both mixtures together until they are well-combined. If the mixture becomes too dry (which is unlikely), add a little of the juice reserved in step two.
- Chill the paté for 2 hours, then scatter the reserved slivered almonds on top and serve the paté with crusty bread, pita bread, crackers or vegetable sticks. This paté is best eaten within 2 days.
- Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.
Nutrition Facts : Calories 782.2, Fat 72.2, SaturatedFat 21.5, Cholesterol 79.7, Sodium 112.4, Carbohydrate 24.1, Fiber 9.3, Sugar 7.2, Protein 22.1
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