1 pound cleaned fresh mushrooms
4 teaspoons minced onion
8 tablespoons butter (1/4 pound), melted and divided
2 tablespoons cream or whole milk
1/4 teaspoon salt
1/4 teaspoon paprika

Chop the mushrooms VERY fine. Meanwhile sauté the onion in 2 tablespoons butter until golden brown. Add the mushrooms, cream, salt and paprika and cook for about 2 minutes.

Use the mixture as a filling between bread slices, brushing the outside of each sandwich with some of the remaining butter, then, using a grill toast on both sides. [This refers to a sandwich grill, not to a gas grill. I uses a skillet as I have no sandwich grill.]

Makes 6 full-size sandwiches.

This recipe has been served at the Phipps May Mart since before the time before which the memory of man runneth not. (Which is a legal formula for "people have been doing this for a LOOONG time and nobody remembers when it started.")