Mushroom strudel

A deliciously savoury parcel.

  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Total time: 55 minutes, plus cooling

Serves: 4


1 tbsp vegetable oil

50g unsalted butter, melted

300g chestnut mushrooms, sliced

2 echalion shallots, finely chopped

1 garlic clove, finely chopped

8 thyme sprigs, leaves picked

3 tbsp port, madeira or red wine

1 heaped tbsp essential Waitrose mascarpone

25g pack chives, finely chopped

270g pack filo pastry

30g grated essential Waitrose parmigiano reggiano (or gruyère)


1. Heat the oil and 1 tbsp melted butter in a large frying pan; add the mushrooms and cook over a high heat for 4-5 minutes, until soft and starting to colour. Add the shallots, garlic and thyme; cook for 1-2 minutes, then pour in the port, madeira or wine. Boil rapidly until syrupy, then stir in the mascarpone and chives; cool completely.

2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Layer the filo sheets on a baking tray, brushing each one with the remaining melted butter as you go. (Cover the remaining filo with a clean, damp tea towel as you work to avoid it drying out.)

3. Spread the cooled filling over the pastry, leaving a 3cm border all the way round. Sprinkle the cheese on top. Fold the short ends over, then roll the whole thing so the seam is sealed underneath. Bake for 20-25 minutes, until golden. Slice and serve immediately, with rocket, if liked.