Preheat the oven to 190°C/375°F/ gas mark 5.

Line a baking tray with parchment paper.

Heat the olive oil in a large frying pan.

Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.

Reduce the heat, add the cream and Madeira to the pan and cook for another minute.

Add herbs and salt and pepper to taste.

Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.

Allow to cool completely.

Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.

Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.

Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.

Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.

Bake for 20-25 minutes until crisp and golden brown.

Allow to cool for a few minutes before carefully placing on a chopping board.

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: Heat a heavy based saucepan adds the madeira wine and reduce by half.

Gradually whisk in the beef stock until smooth, followed by the tomato puree.

Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.

Whisk in the cream bring to the boil season to taste and thicken with some diluted cornflower and set aside until required.