Shrimp and Mushroom Rolls

½ lb. fresh mushrooms
½ c. green onions, minced
3 T. butter
½ c. fresh parsley, chopped
3 T. butter
¼ c. all-purpose flour
1 ½ c. milk
¼ lb. grated Kefaloteri cheese
½ tsp. salt
Pinch of freshly ground black pepper
¼ c. dry white wine
1 lb. cooked shrimp
2 oz. sliced toasted almonds
1 ½ lb. phyllo
1 ¼ lb. melted butter
1 egg, beaten

Saute mushrooms and onions in 3 tablespoons butter until liquid evaporates. Cool to room temperature. Make sauce by
melting 3 tablespoons butter in saucepan. Stir in flour and cook until mixture is smooth and bubbly. Stir in milk
gradually, mixing constantly. Boil for one minute. Stir in cheese, salt and pepper. Mix until cheese melts. Add white
wine. Combine mushroom mixture, shrimp, almonds and cheese sauce. Cool to room temperature.

Cut phyllo in half lengthwise. Preheat oven to 425 degrees. Layer 6 phyllo sheets on towel. Butter each one thoroughly.
Place 2/3 cup of shrimp mixture near narrow end of leaves, leaving a 2 ½ inch border on sides. Lift towel, using it to fold
narrow end completely over filling. Fold in sides, brush with butter and roll up as a jelly roll. Place roll, seam side down,
on jelly roll pan. Brush with butter, then beaten egg. Bake 30 minutes. Makes 6 rolls. Cut into small appetizer servings.