The gourmet combination of mushrooms adds variety and texture to these filo parcels
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Fry 1 finely chopped onion and 1 bay leaf in 25g butter until the onion is soft and golden. Add 2 tbsp plain flour, then cook until the flour starts to brown – take care that it doesn’t burn. Gradually whisk in 700ml vegetable stock until smooth, then add 1 tbsp tomato purée and simmer for about 5 mins, stirring until thickened. Strain into a bowl or small pan, discard the onion and bay, then stir in 3 tbsp Madeira. You can make this a day ahead and warm through before serving.