Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

• 2 tbsp olive oil, plus extra for oiling
• 1 small onion, peeled and finely diced
• 2 garlic cloves, peeled and crushed
• 225g mixed wild mushrooms roughly chopped
• 1 small leek, washed and finely sliced
• 2 tbsp double cream
• 2 tbsp Madeira Wine
• 2 tbsp chopped parsley
• 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
• 1 egg, beaten
• salt and freshly ground black pepper
• mixed salad leaves, to serve

For the madeira wine sauce

• 700ml beef stock
• 1 tbsp tomato purée
• 3 tbsp Madeira Wine
• 3 tbsp cream

Method

For the strudel

1. Preheat the oven to 190°C/375°F/ gas mark 5.
2. Line a baking tray with parchment paper.
3. Heat the olive oil in a large frying pan.
4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
6. Add herbs and salt and pepper to taste.
7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
8. Allow to cool completely.
9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
13. Bake for 20-25 minutes until crisp and golden brown.
14. Allow to cool for a few minutes before carefully placing on a chopping board.
15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
5. Set aside until required.

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