James Carrier
Notes: You can toast the baguette slices (step 1) and make the mushroom topping (steps 2 and 3) up to 1 day ahead. Allow both to cool before storing. Keep toast airtight at room temperature. Cover and chill mushrooms; reheat in a microwave oven at full power (100%), stirring occasionally, 4 to 5 minutes.
How to Make It
Step 1
Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Brush tops lightly with oil. Bake on the middle rack in a 350° regular or convection oven until golden, 15 to 20 minutes.
Step 2
Meanwhile, trim and discard discolored stem ends, bits of debris, and bruised spots from mushrooms (for shiitakes, remove entire stem). Rinse mushrooms well and drain. Cut mushrooms larger than 1/2 inch into 1/4-inch-thick slices; leave smaller ones whole.
Step 3
In a 10- to 12-inch frying pan over medium-high heat, melt butter; add garlic and stir often until fragrant, about 1 minute. Add mushrooms, shallots, and thyme; stir often until liquid is evaporated and mushrooms are well browned, about 10 minutes. Add wine, broth, and vinegar and stir to release browned bits; boil until liquid is evaporated, 4 to 6 minutes. Add salt and pepper to taste. Keep warm over low heat, stirring occasionally.
Step 4
Spread chèvre equally on toasted baguette slices. Spoon warm mushroom mixture equally over cheese. Sprinkle evenly with parsley. Serve warm.
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