Mushroom Sausage Pinwheels

2 lbs .mild Italian sausage
2 lbs fresh mushrooms, minced and thoroughly dried
1/4 cup minced shallots
6 tablespoons butter
2 tablespoons vegetable oil
salt and pepper to taste
16 ounces cream cheese, room temperature
2 sheets puff pastry, thawed

Preheat oven to 400. Remove sausage from casings and saute until it is no longer pink, crumbling into small pieces. Drain and set aside. Saute the mushrooms with the shallots in butter and oil over moderate heat, stirring frequently. Cook until pieces separate and liquid evaporates. Add salt and pepper and combine mushroom mixture with sausage and cream cheese, blending well.

Roll out sheet of puff pastry; cut in half length wise. Spread 1/4 of the sausage mixture down center of one half sheet; roll pastry starting at the long side. Cut into 1/4 inch slices and place pinwheels on baking sheet. Bake about 12-15 minutes, until pastry is golden. Repeat with remaining pastry and filling.