- 2 onions, 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
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
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.
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.
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.
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.
Madeira sauceFry 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.