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

Easy

Serves 6

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal461
  • fat31g
  • saturates10g
  • carbs37g
  • sugars7g
  • fibre5g
  • protein10g
  • salt2.38g
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Ingredients

  • 2 onions, halved and thinly sliced
    Onion

    Onion

    un-yun

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

  • 85g butter
    Butter

    Butter

    butt-err

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

  • 500g pack flat mushrooms, sliced
    Mushroom

    Mushroom

    mush-room

    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
    Tarragon

    Tarragon

    ta-ra-gon

    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…

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.

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Comments, questions and tips

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jfhardy
23rd Mar, 2011
5.05
This was so delicious, I turned out exactly how it looks in the picture!!
baronessbelle
25th Feb, 2011
4.05
Made this week and went down really well with dinner guests - excellent flavours!

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