Mushroom & Tarragon Strudels with Madeira Sauce Recipe

Preheat the oven to 400°F (200°C).

In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened.

Add the mushrooms, tarragon, salt, and pepper to the skillet. Cook until the mushrooms are tender and any liquid has evaporated. Set aside to cool.

On a lightly floured surface, roll out each sheet of puff pastry into a rectangle.

Divide the mushroom mixture evenly between the two pastry sheets, spreading it along the center of each sheet.

Fold the sides of the pastry over the filling, then roll the pastry to create a log shape. Seal the edges with water.

Place the strudels on a baking sheet lined with parchment paper. Brush the tops with beaten egg.

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.

While the strudels are baking, prepare the madeira sauce. In a small saucepan, combine the Madeira wine and vegetable broth. Bring to a boil.

In a small bowl, whisk together the cornstarch with a little water to make a slurry. Slowly pour the slurry into the boiling liquid while whisking continuously.

Reduce the heat and simmer the sauce until thickened. Season with salt and pepper to taste.

Once the strudels are done, serve them hot with the madeira sauce on the side.