Makes 5 bars. Bake at 425 degrees preheated, for 20 minutes or until golden brown and crispy.

2 lbs. mushrooms
4 tbsp. fresh chopped parsley
4 tbsp. fresh or freeze dried chopped chives
2 or more lg. cloves chopped garlic
1/4 tsp. black pepper
1/4 tsp. salt
1/4 c. dry sherry
1 c. sour cream
2 sticks butter
3 sticks butter
1 pkg. Filo Dough (Strudel leaves)
4 c. bread crumbs

Remove filo dough from freezer before starting the filling.

FILLING: Take the cleaned mushrooms and chop them until they are the consistency of fine gravel. Take 1 stick of butter and 1/2 stick butter and saute the mushrooms in a large skillet or wok for about 15 minutes. Add the parsley, garlic, chives and black pepper during the last minute of cooking. Turn off heat, add sherry, salt and the sour cream.

MAKING DER STRUDEL: Now melt the remaining 1 stick of butter and 2 1/2 sticks butter gently in a small pot. Take a bath-size towel and sprinkle evenly with water. This will provide a somewhat moist base on which to place the strudel leaves, to keep them from drying out as you work. The towel should not be really wet.

Put a strudel on the towel and brush with butter, covering the whole surface lightly and being careful not to tear the strudel leaf. Sprinkle with bread crumbs. Place another leaf on the first and repeat until you have 5 layers. Then add 1/5 of the mixture onto one side of the leaf, leaving a generous 1 inch margin on the end and the sides. Fold the end over, then fold the sides in and roll all the way up.

When it's all rolled up, give it a final coat of butter, wrap in tin foil and freeze. Strudel holds up quite well in deep freeze if securely wrapped, and makes a great appetizer during the holiday season. Take care not to burn your lips, the 5 layers of strudel leaves really keep the heat in!