Instructions: Heat the butter in a large skillet over moderate heat and saute the mushrooms and thyme until all the liquid released by the mushrooms has evaporated, 10 to 15 minutes. Season with salt and pepper and remove from the heat. Stir in the sour cream and divide the mixture over half the toast slices. Top with the remaining toast and serve immediately.

Serves 4 to 6.

Substitute fresh shiitake, oyster, or white button mushrooms

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.