Mushroom & tarragon strudels with madeira sauce

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

  • Prep:1 hrs
    Cook:30 mins
    Plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 461
  • fat 31g
  • saturates 10g
  • carbs 37g
  • sugars 7g
  • fibre 5g
  • protein 10g
  • salt 2.38g


  • 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


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.


  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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