Mushroom Sausage Strudel

• 1 lb (.5 kg). ground hot (or regular) sausage
• 1-1/2 lbs (.7 kg). mushrooms, chopped
• 1 tsp (5 ml) dried thyme
• 2 tbsp (30 ml) dijon-style mustard
• 1/2 cup (125 ml) sour cream
• 8 sheets phyllo dough, thawed
• 1/4 lb (.1 kg). melted butter or margarine or oil

1. In a medium skillet, preferably non-stick, saute sausage over moderate heat, breaking up with a fork until cooked through and crumbled.
2. Add mushrooms and thyme and saute over high heat until all liquid has evaporated and mushrooms begin to brown.
3. Cool and stir in mustard and sour cream.
4. Remove 4 sheets of phyllo and place on sheet of wax paper.
5. Brush each with butter or oil and place into one stack.
6. Spoon half the filling in a log along one end of phyllo, leaving a 2 inch border.
7. Fold phyllo over filling, tuck in ends and roll up.
8. Brush top with butter or oil.
9. Repeat with 4 more sheets of phyllo and remaining filling.
10. If not baking immediately, wrap in foil.
11. (Strudels may be refrigerated overnight or frozen up to 2 weeks.
12. Thaw in refrigerator or at room temperature.)
13. Place rack in upper third of oven and preheat oven to 350 degrees (175 C.).
14. Place strudels seam side down on greased baking sheet at least 2 inches apart.
15. Slice into 1 1/2 inch pieces, cutting only halfway to the bottom.
16. Bake for 25 to 30 minutes or until golden.
17. Before serving, cut through the slices.

ground hot, mushrooms, thyme, mustard, sour cream, phyllo, butter

Taken from online-cookbook.com/goto/cook/rpage/0015A5 (may not work)