Heat olive oil in a pan to sauté the chopped onions, leeks and celery.
Add a teaspoon of grated garlic to the sautéing vegetables.
Add the button mushrooms and wild mushrooms to the pan.
Season with salt, cracked black pepper and rosemary.
Add the white wine to the mushrooms and give it a good toss.
Add 1 tablespoon of cream to the mushrooms so that it does not dry out.
Cut the bread into strips.
Grill or toast the bread.
Apply the mushroom mixture over the mushroom bread with some truffle oil.
Sprinkle with the grated parmesan cheese.
Grill in the oven for 5-7 minutes at 180 C.
Garnish with thyme leaves, truffle oil and grated parmesan cheese.