Prepare the bread: Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet, brush them lightly with olive oil, and toast for about 8-10 minutes until golden and crispy. Set aside to cool slightly.

Clean and slice the mushrooms: Wipe the mushrooms with a damp paper towel to remove any dirt. Slice them into ¼-inch thick pieces for even cooking.

Sauté the garlic: Heat 2 tablespoons of olive oil and the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

Cook the mushrooms: Add the sliced mushrooms to the pan and cook for 8-10 minutes, stirring occasionally. They'll release their moisture first, then start to brown beautifully.

Add the wine and herbs: Pour in the white wine and let it simmer for 2-3 minutes until mostly evaporated. Stir in the fresh parsley, thyme, salt, and pepper.

Finish with balsamic: Drizzle the balsamic vinegar over the mushrooms and stir well. Remove from heat.

Assemble and serve: Spoon the warm mushroom mixture generously onto each toasted bread slice. Sprinkle with Parmesan cheese and serve immediately.