---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetarian
       Yield: 1 studel
       3 tb Olive oil
       2    Onions; chopped
       2    Garlic cloves (or more)
            -- crushed
      28 oz Canned tomatoes in juice
       1 ts Dried basil
       3 fl Red wine
       8 oz Buttom mushrooms
            -- washed & sliced
            Freshly ground black pepper
      10 oz Filo pastry
       4 oz Butter; melted
   3 1/2 oz Roasted cashew nuts
            -- roughly chopped
   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
   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