Step 1

Melt butter in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 4 minutes or until tender. Add mushrooms. Stir to combine. Reduce heat to medium-low. Cook for 6 to 8 minutes or until mushrooms are soft.

Step 2

Sprinkle flour and thyme over mushrooms, stirring until well combined.

Step 3

Whisk together wine and sour cream. Pour over mushroom mixture, stirring. Cook for 3 minutes or until sauce comes to the boil. Season with salt and pepper. Transfer to a bowl. Refrigerate until cold.

Step 4

Process mushroom mixture in a food processor until smooth. Spoon into a bowl. Top with thyme. Serve with toasts.