Mushroom & tarragon strudels with madeira sauce

Mushroom & tarragon strudels with madeira sauce

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(12 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 onions, halved and thinly sliced



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

  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…


  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, questions and tips

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alimat's picture
20th Jan, 2018
Made this for Christmas and loved it, you’ve definitely go to make the Madeira sauce (in the tips section) to go with it as it’s wonderful, I think I’ll use this as a veggie gravy going forwards. The recipe says serves 6 but I halved it and it easily serves 4 or 5. Made it twice and the first time used supermarket own filo which split and got a bit messy, the second time used Jusrol and found that worked better, also paid more attention to covering the other layers with a teatowel while working on each layer. Worked really well as a Christmas main, less stodgy than some and a contrast from the stuffing (nut roast tends to be too similar), the sun dried tomatoes really added to it so don’t omit.
3rd Dec, 2016
Can this be frozen in advance?
wickedwitchwest's picture
11th Jun, 2016
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.
6th Dec, 2015
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
14th Feb, 2015
I had this at a friend's house and it is fantastic! The sauce is really delicious too.
1st Nov, 2014
Sauce recipe is in the 'tip' box above the comments.
jodes229's picture
8th Apr, 2014
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!!)
29th Apr, 2013
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.
9th Oct, 2014
Where is the recipe for the Madeira sauce???
6th Nov, 2014
Hi - possibly too late but the recipe is in the tip box bottom left.


9th Oct, 2014
My apologies for being thick but where is the recipe for the Madeira sauce?
goodfoodteam's picture
28th Oct, 2014
Hi there, thanks for your question. The recipe for the Madeira sauce is in the tips box below the main recipe.
alimat's picture
20th Jan, 2018
Made the filling 2 days in advance and then assembled it the day before, kept in the fridge each time, meant only had to put it in the oven on Xmas day, worked fine.
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