Mushroom & tarragon strudels with Madeira sauce

Mushroom & tarragon strudels with Madeira sauce

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(11 ratings)

Prep: 1 hr Cook: 30 mins Plus cooling


Serves 6
The gourmet combination of mushrooms adds variety and texture to these filo parcels

Nutrition and extra info

  • Vegetarian


  • kcal461
  • fat31g
  • saturates10g
  • carbs37g
  • sugars7g
  • fibre5g
  • protein10g
  • salt2.38g
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  • 2 onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g pack flat mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 150g pack shiitake mushroom
  • 250g chestnut mushroom, sliced
  • 4 garlic cloves, crushed
  • 1 tbsp Madeira
  • 2 tbsp chopped tarragon, plus extra to serve



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 50g fresh breadcrumbs
  • 175g tub marinated sundried tomato (from the deli), sliced
  • 125g pack button mushroom
  • 40g pine nuts, plus extra (toasted) to serve
  • 9 large sheets filo pastry (we used Jusrol)
  • sunflower oil, for brushing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


  1. Fry the onions in 50g of the butter in a large pan. Add the sliced flat and chestnut mushrooms, then soften for 5 mins. Stir in the shiitake mushrooms and garlic, then turn up the heat and cook quite fiercely to drive off as much moisture as possible. Stir in the Madeira, tarragon, breadcrumbs and tomatoes, then take the pan off the heat.

  2. In a separate pan, cook the button mushrooms and pine nuts in the remaining butter until the nuts are golden. Add to the mushroom and tomato mixture, then cool.

  3. Lay a sheet of filo on the work surface and brush with oil. Top with another sheet, brush again, then continue until you have a stack of 4 sheets of pastry. Spread half the filling down the longest length, leaving several cms at each end. Fold the pastry ends up over the filling, roll up like a cigar, then carefully lift onto a baking sheet. Brush with more oil, then tear the last filo sheet into strips, scrunch up and place half on top to decorate. Repeat with the rest of the pastry and filling to make a second strudel, then chill until ready to cook. Can be made 1 day ahead.

  4. To serve, bake in a preheated oven at 200C/fan 180C/gas 6 for 30 mins or until golden and heated through. Serve in slices, scattered with extra pine nuts and tarragon, with the Madeira sauce.

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Comments (21)

carrieah's picture

Can this be frozen in advance?

wickedwitchwest's picture

I missed the Madeira sauce recipe too, which was a bit of a shame as my husband found this dish quite dry; maybe I cooked it on high to drive out moisture for too long.
I also made small parcels after attempting one strudel which looked like it was badly wrapped. Oh come on this is the era of anti-smoking most of us have no idea how to roll a cigar. My husband did unhelpfully suggest trying to roll it up like they roll cigars in Cuba, but he's likely being fanciful. Can we have more realistic instructions please!
I thought it was a great recipe. I substituted a tesco Mediterranean grain mix for the bread crumbs and the red I was drinking when I was cooking it for the Madeira.

catie74's picture

I used the filling to make small parcels with the filo pastry and served as a starter. Delicious

I took the leftover filling to work with me with a leftover roast chicken thigh

suziejohns's picture

I had this at a friend's house and it is fantastic! The sauce is really delicious too.

rhapsodyinc's picture

Sauce recipe is in the 'tip' box above the comments.

jodes229's picture

I am just looking through my old Good Food Magazines - for those who asked, according to the magazine, neither the strudel or the madeira sauce can be frozen. (A bit late, I know!!)

itsamee's picture

A really good veggie dish, I served this to a vegetarian dinner guest and everyone else( meat eaters) was curious about it to.I made the filling and sauce in the morning and assembled everything just before guests arrived. I could,t get shitake mushrooms so added dried mixed ones, always loads of flavour in them. Wasn't too sure about the sauce so made a mild mustard sauce too, both were used up.

PatK's picture

Where is the recipe for the Madeira sauce???

Pynner's picture

Hi - possibly too late but the recipe is in the tip box bottom left.

jennykowalczyk's picture

Made this again and the second time added a little bit of tomato puree to the mushroom mix too - just seemed to bring it together a bit more and add depth of flavour!

jennykowalczyk's picture

Great dish, I served it for two so halved the recipe and then made a smaller individual strudel each which worked well! Madeira sauce was particularly tasty.

kathyaj's picture

I halved the recipe to make one strudel for two of us and it turned out to be enormous. I thought it'd make four or five portions however it was so moorish we went back for more. Great recipe and easier than it looks.

menglish73's picture

Made for a xmas dinner party and it was delicious much easier than I anticipated and I can't wait for an excuse to make again. Fab recipe

nettleby's picture

I should mention that I use chestnuts instead of the pinenuts, as a seasonal alternative.

nettleby's picture

I've successfully frozen this. I'm about to make it for the third Christmas, as it goes down so well with the meat eaters on boxing day, too.

squeezylou's picture

I want to make this for my veggie daughter for Christmas but as the person previously asked is this freezable?

katieg1's picture

is this recipe freezable?

magdon22's picture

My husband is a vegetarian,and I wanted to do a special meal for his birthday,so I invited a couple of friends around who are meat eaters like me,so I never told them the menu I left it as a surprise and the best thing is you could prepare it the day before-it was fantastic my husband and guests loved every mouthful,it was a lovely recipe to follow.I wish to thank you for making me feel like a top chef.and can not wait to try other recipes.x

ida1985's picture

I made this the other night for a dinner party for vegetarian guests. It went down really well. I made it exactly as the recipe suggested - more than enough for six people. I served it with a simple rocket salad. Perfect!

jfhardy's picture

This was so delicious, I turned out exactly how it looks in the picture!!


Questions (2)

PatK's picture

My apologies for being thick but where is the recipe for the Madeira sauce?

goodfoodteam's picture
Hi there, thanks for your question. The recipe for the Madeira sauce is in the tips box below the main recipe.

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