2 onions, halved and thinly sliced
500 gr button mushrooms, sliced
500 gr. shiitake mushrooms, sliced
4 garlic cloves, crushed
1 tbsp Madeira wine
2 tbsp chopped tarragon, plus extra to serve
50 gr fresh breadcrumbs
175 gr sundried tomatoes in oil sliced
40 gr pine nuts toasted, plus extra to serve
9 large sheets filo pastry
sunflower oil, for brushing the pastry
In a large pan fry the onions in the butter. Add the sliced mushrooms, and cook until a bit soften for 5 mins. Stir in the 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, pine nuts and then take the pan off the heat.
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. To serve, Bake in a preheated oven at 180C for 30 mins or until golden and heated through.
Serve in slices, scattered with extra pine nuts and tarragon.