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Chestnut, mushroom and roasted pepper roulade

Festive chestnuts make this roulande a veggie delight.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 400g chestnut mushrooms, wiped and sliced
  • 240g cooked whole chestnuts
  • 1 tsp dried tarragon
  • 100g wholemeal breadcrumbs
  • 1 large egg
  • 225g bag baby spinach leaves
  • 375g jar roasted red peppers, drained
  • 15g butter, melted
  • fresh parsley, to garnish

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Heat the olive oil in a large non-stick pan and fry the onion, garlic and mushrooms for 10 minutes, until softened but not too brown. Transfer to a food processor with the chestnuts, tarragon, breadcrumbs and egg and pulse to combine roughly.
  2. Lay a sheet of non-stick baking parchment onto a clean work surface and spread the chestnut and mushroom mixture over it to form a rectangle.
  3. Place the spinach in a pan with 2 tbsp water, cover and cook for 2 minutes so it wilts. Drain through a nylon sieve and place over the chestnut and mushroom mixture.
  4. Lay the peppers over the spinach, then, using the paper as a guide, roll up like a Swiss roll. Lift onto a baking sheet, brush with melted butter and bake for 35 minutes until browned. Garnish with fresh parsley.

Goes well with...

Morrisons The Best Valpolicella Ripasso

Morrisons The Best Valpolicella Ripasso

"Delightfully plump, with ripe prune & chocolate flavours, soft tannins & excellent length"

Perfect with..."Delicious with strong flavoured meaty dishes in rich, winey sauces"

Grape:
Not Available
Country:
Italy
Price:
£7 - £10
Region:
Veneto
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6 Serves 6 people
25 Preparation time of 25 mins
50 Cooktime for 50 mins

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