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1
Wipe any dirt from the mushrooms with a damp cloth or paper towel.
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2
Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
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3
Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
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4
Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
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5
Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
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6
Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
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7
Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
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8
Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
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9
Remove from the heat and stir in parsley and more salt and black pepper to taste.
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10
Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
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11
Just before serving position oven rack 6 inches below the broiler element and heat broiler.
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12
Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
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13
Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
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14
Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.
