1 lb. bulk sausage
6 tbsp. butter
2 tbsp. oil
1 lb. fresh mushrooms, finely chopped
1/2 c. minced green onions
1 tsp. salt
1 tsp. pepper
1 (8 oz.) pkg. cream cheese
12 sheets phyllo pastry
1 c. melted butter
1 c. fine dry bread crumbs

Saute sausage in a heavy skillet over medium heat until no pink remains. Drain thoroughly and set aside. In another skillet; melt butter with oil over medium heat. Add mushrooms and green onions and cook, stirring until liquid has evaporated. Stir in salt and pepper. Add cooked sausage and cream cheese, blending thoroughly. Lightly dampen a tea towel. Lay a sheet of phyllo on the towel. Brush with melted butter and sprinkle lightly with bread crumbs. Repeat four times, ending with sixth sheet of phyllo. Place half of the filling on the narrow edge of the phyllo, leaving a 2" border on each side. Fold in sides and roll up pastry. Place roll on a buttered baking sheet. Brush with additional melted butter. Repeat procedure using remaining phyllo and sausage filling. Bake at 400 degrees for 20 minutes or until golden. Serves 6 to 8.