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

In large skillet, fry sausage until no pink color remains; set aside to drain thoroughly on paper towels. Pour out the grease left in the skillet.

In same skillet, heat butter and vegetable oil; add mushrooms and onions and cook, stirring frequently, until mushroom liquid evaporates, about 5-7 minutes. Season to taste with salt and pepper. Return drained sausage to skillet and add softened cream cheese; blend mixture thoroughly and set aside.

Lay filo pastry on flat working surface and cover with damp dish towel. Lay another damp towel on working surface and place on sheet pastry on top. Brush pastry with melted butter and sprinkle lightly with bread crumbs. Lay another sheet pastry on top and repeat process until you have five layers of buttered and crumbed pastry. Lay a sixth sheet on top and do not butter or crumb. Place half of sausage mixture on one of the narrow ends and spread evenly into a rectangle that covers about a quarter of the filo dough, leaving a 2 inch border on the wide sides. Fold the 2 inch borders over the filling and roll up like a jelly roll. Repeat process to make second roll. Brush both rolls with remaining or additional melted butter.

Bake at 400 degrees 20 minutes, or until golden brown. Let stand 5 minutes before cutting into thick slices with serrated bread knife. Makes about 8 servings.