2 med. onions, chopped
4 tbsp. butter, melted
3/4 lb. fresh mushrooms, chopped
1/4 tsp. thyme
1/2 tsp. salt
Freshly ground pepper
2 tbsp. flour
1/2 c. sour cream
1 tbsp. sherry
1 pkg. puff pastry sheets, thawed to pkg. directions

Saute onion in butter. Add mushrooms and cook 5 minutes. Add thyme, salt and pepper. Sprinkle with flour and stir. Add sour cream and sherry and cook until thickened. Flatten each sheet of puff pastry and cut into 16 squares. Press each square into miniature muffin tins. Fill with mushroom filling. Bake at 400 degrees for 15 minutes.

NOTE: These can be baked, frozen and reheated for 10 minutes at 350 degrees. This mushroom mixture is also good on toast rounds and broiled.