12 tbsp. butter
2 c. chopped sweet onions
2 lb. mushrooms, sliced
3/4 tsp. salt
1/4 tsp. fresh ground pepper
1/3 c. white wine
2 cloves garlic
1 egg yolk
12 filo leaves
3/4 c. fresh bread crumbs

Preheat oven to 375 degrees.

In heavy skillet, heat butter and saute onions until brown, 15 minutes. Set aside. In same skillet, saute mushrooms 5 minutes. Add wine, simmer 15-20 minutes. In food processor, chop onions and mushrooms with garlic and egg yolk. Melt butter. Place one filo sheet on wax paper. Brush with butter. Sprinkle with bread crumbs, place another sheet and repeat 2 times. Spread 1/2 cup mushroom mixture lengthwise. Roll between waxed paper. Seal ends, place seam side down.

Brush tops with butter. Make slits 3/4 inch apart. Continue with rest of dough. To make ahead: bake 20 minutes. Cool on racks. Wrap in foil, freeze.

To serve, oven at 400 degrees. Bake 12-15 minutes. Makes approximately 90 slices.