1 (6 ounce) can sliced mushrooms, drained
2 tablespoons vegetable oil
2 tablespoons butter
1 (8 ounce) container sour cream
1 1/2 teaspoons dried basil
2 tablespoons dried marjoram
1/2 teaspoon dried sage
2 teaspoons dried oregano
2 teaspoons white sugar
In a medium saucepan over medium heat, bring a large pot of water to a boil. Add mushrooms, oil, butter and sour cream; reduce heat. Cover, reduce heat to low, and simmer for 20 minutes.
While mushrooms are cooking, heat butter in a medium skillet over medium heat. Stir in basil, sage, oregano and sugar. Add mushrooms and cook until tender, about 10 minutes. Stirring often, cook and stir until the mushrooms are tender, about 1 minute. Remove from heat.
Remove bread from pan and keep warm. Spoon the mushroom mixture into the prepared crust. Cover tightly with aluminum foil. Refrigerate overnight before serving.