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. Add the garlic, the tomatoes together with their liquid, the
basil and the wine. 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. 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. Remove from the heat and season to
taste.
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. 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.
Set the oven to 200 C/400 F/Gas Mark 6.
If you have the type of filo pastry which is long and narrow -- about 30 x
20 cm (12 x 8 inches) -- lay two sheets side by side, overlapping them
slightly where they join. If you have the type which is quite large ~-
about 30 cm (12 inches) or so square -- lay out one sheet. Either way,
brush the surface with a little melted butter and then sprinkle with a
third of the nuts. Put another layer of filo pastry on top, brush with
butter, and scatter with nuts. Repeat with another layer, then a final
layer of filo pastry, which you just brush with butter. Now tip the tomato
filling mixture on top and spread it to about 2.5 cm (1 inch) of the edges.
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).
Brush with melted butter and garnish with some shreds or shapes of filo
pastry.
Put the strudel into the oven and bake for 30 minutes, or until golden
brown. Transfer carefully to a serving dish with the aid of two fish
slices.
Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen Mintzias
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