1 lb bulk hot sausage
1 1/2 lbs chopped fresh mushrooms
1 T fresh thyme, chopped
2 T dijon mustard
1/2 c sour cream
8 sheets Ppyllo dough, thawed
1 stick butter, melted

waxed paper for prep

1 lb bulk hot sausage 1 1/2 lbs chopped fresh mushrooms 1 T fresh thyme, chopped 2 T dijon mustard 1/2 c sour cream 8 sheets Ppyllo dough, thawed 1 stick butter, melted

Preheat oven to 350 placing rack in upper third of oven. In medium skillet, saute sausage over moderate heat, breaking up with fork until cooked through and crumbled; drain any grease. Add mushrooms and thyme and saute over med-high heat until any liquid has evaporated and mushrooms are browned. Cool and add sour cream and mustard.

Remove 4 sheets of phyllo dough and place on sheet of waxed paper. Brush each sheet with melted butter and stack one on top of the other on another sheet of waxed paper. Spoon 1/2 the filling in a log along one long end of the phyllo leaving a 2" border along sides. Roll the phyllo over filling, tucking in the 2" border on each side as you roll (like a burrito). Brush strudel with butter. Repeat with remaining 4 sheets of phyllo.

If not baking immediately, wrap in foil. Can refrigerate overnight or frozen up to 2 weeks. Thaw before cooking.

Place strudel seam-side down on greased baking sheet at least 2" apart. Slice into 1 1/2 " pieces halfway through. Bake for 25-30 minutes or until golden brown. Before serving cut through slices.