Preheat oven to 375 - 400°F.

Slice baguette and brush with a little olive oil. Arrange the slices on a baking sheet and toast in oven until golden, about 7-10 minutes.

Set aside to cool.

You can prepared the crostini up to 3 days ahead.

In a medium nonstick skillet heat olive oil and butter over medium heat. Add the sliced mushrooms and saute for 5-7 minutes

Add the minced garlic, rosemary and thyme. Season with salt & pepper, add a splash of Pinot Noir and continue to cook for a few more minutes.

remove from heat and let it cool for 2-3 minutes.

Add the mushroom mixture to a food processor and pulse it for a few times.

Rub the crostini with the garlic clove and spoon the mixture on top. Decorate with parsley leaves.