Heat the 3 tbsp of olive oil in a large saucepan, add the onions and soften for 2-3 minutes, add the garlic and fry for one minute. Add the tin tomatoes, tomato puree, basil and wine. Simmer gently uncovered, stirring occasionally, until liquid has disappeared and mixture is quite thick - about 20 mins. Add the mushrooms and cook for a further 15 mins or until all liquid has boiled away and the mushrooms are tender and cooked. Mixture must be quite dry. Season well and allow to cool.
When cooled pre-heat the oven to 200oC and assemble the strudel with the filo sheets. Using a lined oven tray lined with greaseproof paper. Lay out a sheet of filo pastry (1 if using large sheets, 2 side by side if using smaller sheets) brush with olive oil and repeat with a second layer.
Sprinkle a third of the nuts and then add another layer of filo pastry brushed with olive oil, repeat this process another 2 times until all the nuts are gone.
Add a fourth layer of filo pastry and brush with oil, spread the tomato/mushroom mixture onto the sheet leaving about 3-4 cm around the edges.
Fold the sides in and roll the whole thing up like a giant swiss roll.
Brush the roll with a little olive oil and place in the oven for roughly 30 minutes or until golden brown.
Serve with your favourite Christmas veggies and vegan gravy.