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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24th Oct, 2012
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!
3rd Jun, 2012
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.
23rd Feb, 2012
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.
29th Dec, 2011
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
17th Dec, 2011
I should mention that I use chestnuts instead of the pinenuts, as a seasonal alternative.
17th Dec, 2011
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.
14th Dec, 2011
I want to make this for my veggie daughter for Christmas but as the person previously asked is this freezable?
13th Nov, 2011
is this recipe freezable?
7th May, 2011
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
22nd Apr, 2011
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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