1 (8 oz.) carton fresh mushrooms
2 tbsp. butter
1 tsp. minced onion
1/2 tsp. crushed dried thyme
1/4 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
14-16 slices Pepperidge Farm thin sliced bread
Softened butter
1 c. sour cream

Chop mushrooms and saute lightly in butter. Add onion and cook until transparent. Continue heating until all juice is evaporated. Remove from heat. Stir in sour cream, thyme, lemon juice, salt and pepper. Cool. Butter one side of each bread slice. Place half the slices buttered side down on cookie sheet. Spread each slice with about 3 tablespoons filling. Top with remaining slices, buttered side up. Cut each sandwich in fourths and separate. Bake at 375 degrees for 10 minutes or until brown.

Make ahead of time and refrigerate and bake when ready to serve.