Makes 4 rolls
Squeeze water from mushrooms, using dish towel. Sauté garlic and mushrooms in 1 stick of butter, for 3 minutes. Add sherry and cook until liquid is gone and pieces separate. Add pepper, parsley and chives. Remove from heat, add sour cream. Cover skillet and reserve.
Melt other stick of butter. Preheat oven to 375°. Lay a damp towel on counter. Lay out one strudel leaf, paint with butter and sprinkle with bread crumbs. Repeat once, making two layers. Leaving a 2 " margin on each side, pile 1/4 of the mixture along bottom edge. Fold side in, and flip down with towel until it's all rolled up. Add extra butter on top. Repeat with remainder of mixture, making four rolls.
Bake 20 minutes.