Mushroom tarragon strudel v1.2

• Serves 6

• Fyi port is not an ideal substitute, I used all of the mushrooms in my fridge but the mix is probably flexible
• I cooked the button mushrooms separately to retain their pale colour a bit more as well, the structure was good.

• 2 onions, thinly sliced
• 85g butter
• 400g white mushrooms, sliced
• 150g shitake mushroom
• 250g chestnut mushroom, sliced
• 100g button mushroom
• 4 garlic cloves, crushed
• 1T madeira
• 2T chopped tarragon, plus extra to serve
• 50g fresh breadcrumbs
• 175g sundried tomato, sliced
• 40g pine nuts, plus extra to serve, (toast the extras)
• 9 large sheets filo pastry
• Madeira sauce

1. Fry onion in oil & butter over low heat
2. Add all mushrooms (except the buttons), soften then cook on high for 5-8 minutes
3. Add madeira, tarragon, breadcrumbs and tomatoes, take off heat
4. Cook button mushrooms and pine nuts until golden
5. Add to other mushrooms
6. Layer 4 sheets of filo with brushed oil between each layer
7. Fill with mushrooms, take care to leave space.
8. Decorate top with additional filo if desired.
9. Bake at 180C (fan) for 30 mins
10. Serve with extra pine nuts, tarragon and ideally, Madeira sauce.