1/2 lb. chopped mushrooms
3/4 c. finely chopped onion
2 tbsp. vegetable oil
2 tbsp. flour
1/4 tsp. salt
3 tbsp. milk
4 tbsp. melted butter as needed
2 tbsp. butter
1/4 tsp. thyme
1/8 tsp. pepper
16 slices white bread

Grease baking sheet. In a medium skillet over medium-high heat, saute mushrooms and onion in oil and butter for 3 minutes or until golden brown. Stir in flour, thyme, salt and pepper. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Remove from heat.

Place bread on a clean dry surface. Trim crusts. With a rolling pin, roll bread until very thin. Brush bread with melted butter and spread each slice with 1 tablespoon of mushroom mixture. Roll up from narrow end, cut in half, place seam-side down on baking sheet. Cover and chill at least 2 hours. Preheat oven to 425 degrees. Bake for 8 to 10 minutes or until golden brown.