1/2 lb. fresh mushrooms, chopped
2 tbsp. butter, melted
1 (3 oz.) pkg. cream cheese, softened
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. prepared horseradish
Dash of garlic powder
1/3 c. slivered almonds, toasted
32 slices thin sandwich bread
Melted butter

Saute mushrooms in 2 tablespoons butter; drain and set aside. Combine cream cheese and mushroom soup in a small bowl; beat with an electric mixer until smooth. Add sauteed mushrooms, Worcestershire sauce and next three ingredients; stir until blended. Set aside.

Trim crusts from bread slices; roll each slice with a rolling pin to flatten. Place one tablespoon of filling diagonally across each slice; fold opposite corners of bread to overlap in the center, securing each with a toothpick.

Place sandwiches on an ungreased baking sheet. Brush top of each sandwich lightly with melted butter. Bake at 450 degrees for 7 minutes or until lightly browned. Yield: 32 sandwiches.

Note: Sandwiches can be refrigerated up to 24 hours before baking. Sandwiches may be frozen unbaked; thaw before baking.