Mushroom Toasts - cooking recipe

Ingredients

1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi)
1 tablespoon butter
2 tablespoons olive oil (or more as needed)
kosher salt, to taste
fresh ground black pepper, to taste
1/4 1/4 cup red onions or 1/4 cup white onion
2 teaspoons fresh thyme, chopped or 1/4 teaspoon dried thyme leaves
1/2 cup creme fraiche (I used recipe #171932) or 1/2 cup sour cream (I used Creme Fraiche)
1 tablespoon Italian parsley, chopped
12 -18 slices baguette, cut 1/2 inch on diagonal
1 1/2 tablespoons olive oil
1/4 cup parmigiano-reggiano cheese, grated

Preparation

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