Instructions: Preheat broiler. Put the broiler rack 8 to 10 inches from heat source. Or preheat toaster oven.

Put oil and butter in a 12 inch saute pan, skillet or wok over medium-low heat. Halve, peel and quarter onion. Peel garlic. Put both into a food processor fitted with the steel blade. Pulse just until chopped and scrape into skillet. Increase the heat to high. If using shiitake mushrooms, remove and discard stems. Fit food processor with the slicing attachment. Slice mushrooms and add to the skillet. (Or chop vegetables by hand.) Cook, stirring periodically, until mushrooms wilt and begin to turn brown, about five minutes.

Meanwhile, cut baguette into 24 to 26 slices 1/4- to 1/2 inch thick. Lay on sheet pan, spray with olive oil spray and toast until lightly browned on one side, about two minutes. Turn the slices over, spray with olive oil and toast one to two minutes more, or until lightly browned.

Meanwhile, chop parsley leaves. (You should have about two tablespoons.) Add wine, chopped parsley, thyme, and salt and pepper to taste to the skillet. Cook until liquid evaporates. Refit food processor with steel cutting blade. Put mushroom mixture into food processor and pulse until chopped but not pureed. (Or finely chop by hand.) Spoon one to two teaspoons of mushroom mixture onto each toasted slice. Serve warm or at room temperature.

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