Mario Matassa shares his passion for mushrooms in this rotolo recipe – a golden, flaky roll filled with savoury mushrooms, ham, and cheese
Words, photo and recipe by Mario Matassa
Renato held the mushroom in both hands, admiring its impressive size. It must have been at least 500 grams – a real beauty. I glanced down at my two modest finds and swallowed my envy.
As he placed his prize into an already brimming basket, he caught sight of my own – a large, empty wicker laundry basket, chosen in haste. Sensing my disappointment, he grinned, “You brought an optimist’s basket today.” I turned back to the forest, more determined than ever.
Just then, his wife, Paola, who had come along to witness my amateur foraging skills, called out: “Mario, I’ve found one!” Barely five metres from where I stood, she pointed to a mushroom I had somehow overlooked. “Go ahead, Mario, you pick this one for that big, big basket you’re carrying!”
My humiliation was complete. That was over ten years ago – my first experience in the woods, and certainly not my finest moment. But I like to think I’ve come a long way since.
One thing I’ve learned is that mushrooms, whether freshly foraged, shop-bought, or dried, are a kitchen essential. Their rich umami flavour brings depth to countless dishes.
This mushroom, ham, and cheese rotolo is one of my favourite ways to celebrate them – a simple yet indulgent recipe that’s perfect for any occasion.
Mushroom, ham and cheese roll | Rotolo funghi, prosciutto e formaggio
➤ SERVES: 4
➤ PREPARATION: 20 minutes
➤ COOKING: 25 minutes
Ingredients:
- 350g mixed mushrooms (porcini, champignon, chestnut, oyster)
- 1 clove of garlic
- 4 tbsp olive oil
- salt and pepper
- 1 tsp dried oregano
- 1 roll of puff pastry
- 4 slices baked ham
- 100g sun-dried tomatoes in olive oil (chopped)
- 120g thinly sliced provolone cheese
- 1 small free-range egg
Method:
- Clean and slice the mushrooms. Chop the garlic. Heat the oil in a frying pan and add the garlic and then the mushrooms. Cook gently for about 10 to 15 minutes until the mushrooms are just starting to brown. Season well with salt and pepper, the dried oregano and allow to cool in the pan.
- Extend the pastry. Place a couple of slices of ham in the middle, leaving a 2cm border on the sides. Spoon about half the mushrooms and the sun-dried tomatoes on top and cover with a couple of slices of cheese. Repeat the process with the remaining ham, mushrooms and tomatoes. Season again with salt and pepper. Cover with the remaining cheese.
- Brush the sides with beaten egg. Carefully fold the borders over the filling. From the bottom, lift the pastry over onto the middle of the filling. Gently roll. Seal with the remaining beaten egg and bake in a pre-heated oven at 180 degrees for about 20 minutes. Allow to cool before slicing and serving.
Find more recipes in our archive.