4 tbsp. chives, chopped
4 tbsp. parsley, chopped
2 lbs. mushrooms, finely chopped
2 lg. cloves garlic, mashed
1/4 c. dry sherry
1 1/2 lbs. butter
1 c. sour cream
1/2 tsp. salt
1/2 tsp. pepper
2 cubes butter, melted
8 sheets phyllo dough
1 c. dry bread crumbs

Melt the 1 1/2 pounds butter in large skillet; saute mushrooms and garlic for 3 minutes. Add sherry and cook, stirring constantly, until liquid evaporates. Add salt, pepper, parsley, and chives. Remove from heat and stir in sour cream. Cover skillet and set aside.

Preheat oven to 375 degrees. Melt 2 cubes butter in small saucepan. Lay dampened dish towel on work surface and place 8 sheets of phyllo dough on it. Cover with waxed paper; place another dampened towel on work surface and, working quickly, place 1 sheet of dough on it. Paint sheet liberally all over with butter, sprinkle with 3 to 4 tablespoons of bread crumbs, top with second sheet of dough and repeat procedure. Pile 1/4 of mushroom mixture along bottom edge of dough to within 2 inches of margins and fold in margins.

Hold lower corners of towel tautly and flip strudel over and over until within 2 inches of the end. Paint with butter and complete the roll. Lift strudel onto buttered, rimmed cookie sheet and paint with melted butter; cover loosely with waxed paper and repeat procedure to make 3 more strudels.

Remove waxed paper and bake strudels until golden brown. Serve warm in thin slices as an appetizer or sliced thickly as a light supper dish.