Mushroom & Chestnut Rotolo

Heat 2 tbsp olive oil in a large non-stick frying pan. Add the shallots with a pinch of salt and fry until they're softened. Stir in the garlic, chopped chestnuts, and rosemary, cooking for another 2 minutes until the kitchen smells fragrant. Now, add the wild mushrooms, another 2 tbsp oil, and some seasoning; cook for 3 minutes until they just begin to soften. Drain and roughly chop the rehydrated dried mushrooms (make sure to reserve their soaking liquid), then add them to the pan along with the soy sauce, frying for another 2 minutes.