8 ounces each of Crimini, Shiitake & Button mushrooms, diced
1/2 cup extra virgin olive oil
1 teaspoon each dried rosemary, thyme and oregano
1 teaspoon sea salt
1/2 teaspoon ground white pepper
16 sheets phyllo dough, thawed
1/2 cup melted butter
4 ounces softened cream cheese

Heat oven to 350°F. Grease two 15x19x1 inch jellyroll pans and set aside. Place diced mushrooms in a large 6 quart mixing bowl. Drizzle with olive oil & mix well. In a small bowl, mix together rosemary, thyme, oregano, salt and pepper. Sprinkle over mushrooms and mix well. Divide mushrooms between the two baking pans in a single layer. Bake for 30-45 minutes, stirring every 15 minutes for even browning. When mushrooms are nicely roasted and brown, remove from oven & cool on paper towels to absorb any excess moisture. (This can be done the day before and stored in refrigerator.) Place phyllo sheets under a slightly damp towel, removing one sheet at a time as needed. Layer 4 phyllo sheets, brushing each with melted butter as you go. Cut into 4 strips widthwise. Starting about 1 inch from bottom of strip, place about 2 tablespoons cooled mushrooms. Top with about 1 teaspoon cream cheese. Form into a triangle by folding filled corner diagonally across to the opposite edge. Continue to fold triangle onto itself and brush finished triangle with butter. Lay seam side down, at least 1 inch apart, on ungreased jellyroll pans. Bake for 15-20 minutes till golden brown. Serve hot or at room temperature.