Mushroom chestnut rotolo
Ingredients
- 30g dried mushrooms
- 240g chestnuts
- 6 tbsp olive oil
- 3 banana shallots, finely sliced
- 3 fat garlic cloves, crushed
- 3 rosemary sprigs
- 500g fresh wild mushrooms, brushed clean and roughly chopped
- 2 tbsp soy sauce
- 125ml vegan white wine
- 350g vegan dried lasagne sheets
- 4 tbsp panko breadcrumbs
- ½ small pack sage, leaves picked
- truffle oil (optional), to serve
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