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.