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1
Heat the oil in a fairly large saucepan, add the onions and cook them, with the lid on the pan, for about 10 minutes, until they are tender but not browned.
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2
Add the garlic, the tomatoes together with their liquid, the basil and the wine.
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3
Let the mixture simmer gently without a lid on the pan, stirring from time to time, until the liquid has disappeared and it is quite thick - this will take about 20 minutes.
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4
Add the mushrooms and cook for a further 5 minutes or so, or until the mushrooms are tender and any liquid which they make has boiled away.
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5
Remove from the heat and season to taste.
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6
When the filling mixture has cooled, you can assemble the strudel, which can then be cooked straight away, or kept in the fridge for a few hours until you're ready, or in the freezer for at least a month.
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7
I find it easiest to assemble the studel directly on to a large baking sheet, which means you don't have to lift it later.
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8
If you have the type of filo pastry which is long and narrow -- about 12x8 inches, lay two sheets side by side, overlapping them slightly where they join.
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9
Either way, brush the surface with a little melted butter and then sprinkle with a third of the nuts.
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10
Put another layer of filo pastry on top, brush with butter, and scatter with nuts.
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11
Repeat with another layer, then a final layer of filo pastry, which you just brush with butter.
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12
Now tip the tomato filling mixture on top and spread it to about 1 inch of the edges.
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13
Fold the edges over, to enclose the edge of the filling then, starting from one of the widest edges, roll the whole thing up like a Swiss Roll, trying not to let it break (although it's not the end of the world if it does).
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14
Brush with melted butter and garnish with some shreds or shapes of filo pastry.
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15
Put the strudel into the oven and bake for 30 minutes, or until golden brown.
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16
Transfer carefully to a serving dish with the aid of two fish slices.
