Mushroom & tarragon strudels with Madeira sauce

Mushroom & tarragon strudels with Madeira sauce

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 30 mins

plus cooling
Vegetarian

Vegetarian

Method

  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.
Try

Madeira sauce

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.

461 kcalories, protein 10g, carbohydrate 37g, fat 31 g, saturated fat 10g, fibre 5g, sugar 7g, salt 2,38 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

  • Binder photo BaronessBelle

    25 February 2011

    BaronessBelle rated and commented on this recipe

    4 stars

    Made this week and went down really well with dinner guests - excellent flavours!

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  • Binder photo Jacqui

    23 March 2011

    Jacqui rated and commented on this recipe

    5 stars

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

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  • Binder photo Ida

    22 April 2011

    Ida rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Maggie

    07 May 2011

    Maggie commented on this recipe

    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

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  • Binder photo Katieg1

    13 November 2011

    Katieg1 commented on this recipe

    is this recipe freezable?

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  • Binder photo Linda

    14 December 2011

    Linda commented on this recipe

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

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  • Binder photo nettleby

    17 December 2011

    nettleby commented on this recipe

    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.

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  • Binder photo nettleby

    17 December 2011

    nettleby rated this recipe

    5 stars

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  • Binder photo nettleby

    17 December 2011

    nettleby commented on this recipe

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

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  • Binder photo english73

    29 December 2011

    english73 rated and commented on this recipe

    5 stars

    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

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  • Binder photo KathyAJ

    23 February 2012

    KathyAJ rated and commented on this recipe

    5 stars

    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.

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  • Binder photo jibbyski

    03 June 2012

    jibbyski rated and commented on this recipe

    4 stars

    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.

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  • Binder photo jibbyski

    24 October 2012

    jibbyski commented on this recipe

    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!

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  • Binder photo Denise

    29 April 2013

    Denise rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 30 mins

plus cooling
Vegetarian

Vegetarian

Ingredients

  • 2 onions , halved and thinly sliced
  • 85g butter
  • 500g pack flat mushrooms , sliced
  • 150g pack shiitake mushrooms
  • 250g chestnut mushrooms , sliced
  • 4 garlic cloves , crushed
  • 1 tbsp Madeira
  • 2 tbsp chopped tarragon , plus extra to serve
  • 50g fresh breadcrumbs
  • 175g tub marinated sundried tomatoes (from the deli), sliced
  • 125g pack button mushrooms
  • 40g pine nuts , plus extra (toasted) to serve
  • 9 large sheets filo pastry (we used Jusrol)
  • sunflower oil , for brushing
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461 kcalories, protein 10g, carbohydrate 37g, fat 31 g, saturated fat 10g, fibre 5g, sugar 7g, salt 2,38 g

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