Melt butter in a saucepan over medium low heat. Add onion and garlic and sweat (cook without browning) the until the onion is translucent, stirring occasionally. Add mushrooms and cook for another 5 minutes, stirring occasionally. In a separate bowl, whisk together the red wine, flour and thyme. Mix into the mushroom mixture and cook another 2 minutes, stirring occasionally.
Transfer to a food processor with the sour cream, salt and pepper and process until the mixture is not lumpy. Use a spatula to spoon into a serving container. Cover and refrigerate at least an hour.
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