Mushroom & Chestnut Rotolo (British Vegetarian)

Soak the dried mushrooms in 350 ml of boiling water and set aside until needed. Beat ¾ of the chestnuts with 150 ml of water until creamy. Coarsely chop the remaining chestnuts.
Heat 2 tablespoons olive oil in a large nonstick skillet. Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary and fry for a further 2 minutes. Add the wild mushrooms, 2 tablespoons of oil and a little seasoning. Cook for 3 minutes until they begin to soften. Drain and chop the dried mushrooms (reserve the soaking liquid), then add them too, along with the soy sauce, and fry for a further 2 minutes.
Whisk together the wine, reserved mushroom liquid, and chestnut cream to create a sauce. Season, then add half to the mushroom mixture in the pan and cook for 1 minute until the sauce turns glossy. Remove and discard the rosemary sprigs, then reserve the mixture.
Heat the oven to 180C/160C fan/gas 4. Bring a large saucepan of salted water to the boil and prepare a large bowl of ice water. Drop lasagna sheets into boiling water for 2 minutes or until pliable and slightly cooked, then immediately plunge into cold water. Using your fingers, carefully separate the sheets and transfer them to a clean kitchen towel. Spread a good dollop of sauce on the bottom two-thirds of each leaf and then, moving away from you, roll up the shorter ends. Cut each roll in half, then place the pasta rolls cut side up in a pie plate that you'll be happy to serve on the table. If you have any mushroom sauce left after rolling all the sheets, simply push it into some of the exposed pasta rolls.
Pour the rest of the sauce over the pasta, then bake for 10 minutes or until the pasta no longer has resistance when tested with a skewer.
Meanwhile, put the breadcrumbs, the last 2 tablespoons of olive oil, the sage leaves and a little seasoning in a bowl and mix everything together. Sprinkle the rotolo with the crumbs and sage, then bake for another 10 minutes, until the top is golden brown and the sage leaves are crisp. Let cool for 10 minutes so the pasta absorbs the sauce, then drizzle with a little truffle oil, if desired, before bringing your dish to the table.

foods：
30 g mushrooms
240g chestnuts
3 shallots
3 cloves of garlic
3 sprigs of rosemary
500 g wild mushrooms
2 tablespoons soy sauce
125ml white wine
350 g lasagna sheets
4 tablespoons breadcrumbs
1/2 handful of sage
serve truffle oil