A piping hot turkey and ham dinner might sound like your ideal Christmas dinner, but if you are a vegetarian, that is something you’re probably sick of refusing during the festive season.
A delicious hot strudel, featuring mushroom and tarragon and Madeira sauce, on the other hand would be a delicious treat.
And that’s why we have prepared this gorgeous step-by-step recipe so you can make exactly that on Christmas day.
Here are the ingredients that you’ll need:
• one tbsp of Madeira
• two tbsp chopped tarragon
• 40g pine nuts
• 50g fresh breadcrumbs
• 85g of butter
175g tub of marinate sun-dried tomato (from the deli and sliced)
•125g pack button mushrooms
• 150g pack Portobello mushrooms
• 250g chestnut mushroom (sliced)
• 500g pack of flat mushrooms (sliced)
• two onions (halved and sliced thinly)
• four garlic cloves (crushed)
• nine large sheets of filo pastry
• sunflower oil for brushing
• baking sheet
How you create the recipe:
1. Firstly, using a large pan fry the onions in 50g of butter. Then, add the sliced flat and chestnut mushrooms, softening for five minutes.
2. Stir in the Portobello mushrooms and garlic, and turn up the heat to remove as much moisture as you can.
3. Then stir in the Madeira, tarragon, breadcrumbs and tomatoes. Afterwards, take the pan off the heat.
1. In a new pan, cook the button mushrooms and pine nuts in 35g of butter. Cook until the nuts are golden.
2. Add this to the mushroom and tomato mixture and leave to cool.
3. Lay a sheet of filo pastry on your work surface and brush lightly with oil.
4. Top with another sheet, and brush with oil again. Continue this process until you have a stack of four sheets of pastry.
5. Leaving several centimetres at each end, spread half of the filling down the longest length.
6. Now time for the folding! Fold the pastry ends up over the filling, and roll it all up.
7. Carefully lift the roll onto a baking sheet, and brush with more oil.
8. If desired, tear strips off the filo pastry sheet, scrunch them up and place on top to decorate.
9. Chill until ready to cook.
1. Repeat with rest of the pastry to make a second delicious strudel.
1. To cook, bake in a pre-heated oven at 200°C/ gas mark six/ or 180°C in a fan-assisted oven for half an hour – or until the strudel turns gold and is heated all the way through.
2. Slice it up before serving.
3. To decorate, scatter pine nuts over the top, with a drizzle of Madeira sauce.