1 lb. mild or hot bulk pork sausage
2 lbs. fresh mushrooms, minced
1/4 c. sliced green onions
1/4 c. + 2 tbsp. butter, melted
2 tbsp. vegetable oil
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1 tsp. freshly ground pepper
1 (16 oz.) pkg. phyllo dough, thawed
1 c. butter, melted

Cook sausage until brown, stirring to crumble. Drain well and set aside.

Saute mushrooms and green onions in 1/4 cup plus 2 tablespoons butter and vegetable oil in Dutch oven until all liquid evaporates. Stir in cream cheese, pepper and sausage. Cut sheets of phyllo lengthwise into 3 1/2" strips. Brush each strip with melted butter. Keep remaining strips covered with a damp towel. Fold down narrow end of strip about 3". Place 2 teaspoons sausage mixture at base of folded end and fold the right bottom corner over it into a triangle. Continue folding triangle back and forth to end of strip. Repeat process with remaining phyllo. Keep finished triangles covered before baking.

Place triangles, seam side down, on greased baking sheets. Brush triangles with melted butter. Bake at 400 degrees for 20 minutes or until golden. Drain on paper towels and serve hot. NOTE: The phyllo bites can be frozen before baking. Do not thaw. Bake as directed. Yield: 8 dozen.