Heat the oil in a large non stick pan on medium heat, when hot add the onion and mushrooms. Cook until tender.
Stir in the Vegetable Option, cook until tender and all liquid is evaporated.
Remove pan from heat, stir in the Soup, Cheese, and Seasoning Options, and the flour and eggs. Stir until well mixed.
Brush a 10x15 inch jelly roll pan with some of the melted butter. Lay 1 phyllo sheet in the pan, trimming the sheet as needed so the sheet fits evenly. Brush with more butter. While working with phyllo, cover unused with a damp towel to prevent drying out.
Add another phyllo sheet to the pan, trimming as needed, and brush with more butter. Repeat adding phyllo and brushing with butter until about half of the phyllo is used and in the pan.
Preheat your oven to 190° C (375° F).
Spread the mushroom mixture evenly over the phyllo in the pan.
Using the remaining phyllo and melted butter, add layers starting with phyllo and ending with butter, until the rest of the phyllo is used.
Bake for 25 minutes or or until phyllo is lightly browned. Remove from the oven and let stand for 15 minutes before cutting.
Cut into squares to make 24 squares, serve and enjoy.