Before you start, ensure the mushrooms are cleaned and sliced.
Heat 3-4 tbsp olive oil in a large skillet. Once oil begins to glisten, add the mushrooms
Cook the mushrooms down until they appear brown on each side. This should only take like 3-4 minutes.
Once you feel the mushrooms are browned enough, move them aside on the skillet and add the garlic and shallots. You may need to add a bit of oil to cook them until translucent. Add 1-2 tsp salt
Once garlic and shallots are cooked, mix them in with the rest of the mushrooms so that hte flavor is evenly distributed.
Add 1/2 cup of a dry white wine and 2-3 sprigs of thyme (removed from the stalk)
Let the wine deglaze the pan and reduce for a few minutes.
If you find the mushrooms are releasing water, don't worry! Just make sure to cook down until the liquid is reduced.
Separately toast some good quality multigrain bread.
Drizzle the bread with olive oil and top with a tablespoon or 2 of mushrooms.
Garnish with thyme and season with salt and pepper if desired.