Slice the crimini mushrooms. Chop the other mushrooms into 1/2" chunks.
In a large saucepan, heat the olive oil over medium heat. Add all the mushrooms and the garlic. Stir to coat and sauté for 5 minutes.
Add the spices, mustard, wine and vinegar. Bring the mixture to a boil, then turn down the heat to simmer.
Continue cooking untill all the liquid has been absorbed.
Set aside or refrigerate until ready to make the toasts.
Slice the baguette at an angle to make long slices about 1/4" thick. Toast on a cookie sheet in a 350° oven until light brown. Set aside.
To assemble the toasts, reheat the mushrooms and keep warm. Have the cheese at room temperature.
Spread a layer of cheese on each toast and immediately top with the mushrooms so that the cheese softens and sort of melts.
Place on a platter and top with more fresh herbs if you wish and eat!
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