Mushroom and tarragon strudel recipe

Ingredients

• 4 tbsp olive oil
• 2 onions, chopped
• 2 cloves garlic
• 450 g mixed mushrooms, chopped
• 4 sprigs fresh thyme
• 2 tbsp tarragon, chopped
• Salt and pepper
• 12 sheets filo pastry, thawed if frozen
• 100 g butter, melted

Method

1. Heat the oven to 200°C (gas 6). Warm the olive oil in a frying pan and cook the onions until soft. Add the garlic and cook for 1 minute.
2. Add the mushrooms, thyme, tarragon and seasoning. Continue cooking until the mushrooms are soft and their released liquid has evaporated, then allow the filling to cool slightly.
3. On a lightly greased baking tray, lay down one filo sheet and brush it with melted butter. Add a second sheet at right angles and butter it, then add and butter a third sheet. Repeat to make four three-sheet stacks.
4. Divide the mushroom filling between the stacks. Fold each stack around its filling to make a sealed parcel and brush the outside with butter.
5. Bake for about 15 minutes, until the pastry is crisp and golden. Serve warm.