Slice the mushrooms, remove the thyme leaves from the stalks, press the garlic. In batches, fry the mushrooms in hot oil for approx. 3 mins. per batch. Add the thyme and garlic and cook briefly. Pour in the wine, stock and cream, simmer for approx. 2 mins., season.
Cut the bread into eight slices and place on a baking tray. Toast for approx. 5 mins. on the top shelf of an oven preheated to 220°C.