Instructions: Melt butter in a skillet. Add scallions and mushrooms and saute, stirring, until they are limp and the mushrooms begin to exude their juices. Add Madeira and cream. Cook over high heat, stirring, until the mixture is almost dry. Season to taste with salt and pepper. Stir in bread crumbs. Set aside.

Lay a damp cloth on the work surface. Cover with wax paper. Stack the phyllo sheets on the waxed paper and another damp towel. Remove one leaf and spread out on the work surface. (Leave others covered.) Butter it generously, using a large pastry brush dipped in melted butter. Fold the long sides in toward the middle, as if you were folding a business letter, forming a strip about 3 inches wide. Butter the strip.

Place some of the mushrooms mixture near the lower right-hand edge of the strip, Place a piece of cheese over the mushrooms. Fold the upper right corner down over the filling to form a triangle. Flip the triangle over to form a new triangle. Continue folding up, over and down,( much like folding a flag) until you have formed a many-layered triangle. Butter the finished triangle well and place on an ungreased baking sheet. Repeat with the remaining phyllo sheet. (The triangles on the tray may now be refrigerated for 3 days or frozen up to 3 months.)

At serving time, preheat oven to 375 F. Bake for 20 minutes, or until the triangles are puffed and golden brown. Allow to cool for 3 to 5 minutes before serving. (If frozen, add 10 minutes extra to the baking time.)

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