Sausage Mushroom Rolls

2 lb. sweet Italian sausage
1 ½ lb. mushrooms
¼ c. chopped green onions
6 T. butter
2 T. oil
Seasoned bread crumbs
Salt & pepper to taste
1 tsp. dried tarragon
9 oz. cream cheese
¾ lb. melted butter
1 lb. phyllo (use roll method)

Remove sausage meat from casing. Cut into pieces and bake in 350 degree oven until no longer pink. Remove and drain
in colander. Chop mushrooms finely. Saute with green onions in butter and oil over medium heat until liquid has
evaporated. Stir frequently while cooking. Season with salt, pepper and tarragon. Combine sausage, mushrooms and
softened cream cheese. Cut phyllo leaves lengthwise into 3 parts. Stack. Cover with damp towel so as not to dry out.
Butter one piece lightly. Sprinkle with bread crumbs. Place 1 teaspoon filling on edge. Turn over to cover filling. Fold in
sides and roll. Bake at 400 degrees for 10 minutes. Can be frozen when baked.