Heat oil in frying pan on induction 6.
Add onions and garlic.
Cook, stirring for 2-3 minutes until soft and translucent.
Add mushrooms. Cook stirring occasionally for 5-8 minutes until juices evaporate.
Stir in wine and lemon juice, cool.
Line an oven tray with baking paper and preheat oven to 180°C.
Stir cheese and herbs into mushroom mixture.
Lay 2 sheets filo pastry on clean dampened tea towel.
Lightly brush with melted butter and season with black pepper.
Place two more sheets on top. Brush with more butter and season with pepper.
Place half mushroom mix along the long end leaving a 3 cm border at each end.
Fold in ends. Roll up tightly. Place seam down on prepared tray.
Repeat with remaining filo to make a second strudel.
Using sharp knife make slashes along the top.
Bake 15 minutes or until pastry is lightly browned and crispy.
Cut strudels where marked and serve with steamed veggies.