Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté the mushrooms until golden, about 10 minutes. Add shallots, garlic and herbs and sauté 2 minutes longer, taking care not to let the garlic brown. Add wine and simmer until mushrooms are tender and liquid has thickened.

Slice the baguette thinly and brush both sides of each slice with olive oil, using the remaining 2 tablespoons of olive oil. Grill bread, or toast in the oven, turning once, until toasted on both sides.