1

Preheat oven to 400 degrees F.

2

Remove sausage from casing and sauté until it is no longer pink. Crumble into smaller pieces while cooking. Drain and set aside.

3

Sauté mushrooms with shallots or green onions in butter and oil over medium heat, stirring frequently. Cook until pieces separate and liquid has evaporated. Add salt and pepper and combine mushroom mixture with the sausage and cream cheese, blending well.

4

Spread a sheet of phyllo dough on a lightly dampened towel. Quickly brush with melted butter and sprinkle with a few breadcrumbs. Top with a second sheet and repeat process. Repeat again for a third sheet. Top with fourth sheet and butter, but omit crumbs. Spoon half the sausage-mushroom mixture along the narrow edge of phyllo pastry, leaving a 2" border at the sides. Fold in sides and roll up pastry.

5

Put pastry on a buttered baking sheet and brush with melted butter. Repeat process, using the remaining 4 sheets of phyllo and sausage mixture.

6

Bake until brown, about 20 minutes. Cut slices and serve.