Mushroom Toasts with Délice de Bourgogne | Peachy the Magazine

Ingredients

• 6 tablespoons olive oil
• 1 pound mixed fresh wild mushrooms (such as hen-of-the-woods, oyster, and chanterelle), cut into 1-inch pieces, divided
• 9 thyme sprigs, divided
• 6 large garlic cloves, crushed, divided
• 1 ¼ teaspoons kosher salt, divided
• 1 teaspoon black paper, divided
• 5 tablespoons unsalted butter, softened, divided
• 3 tablespoons finely chopped fresh flat-leaf parsley, divided, plus more for garnish
• 1 tablespoon sherry vinegar, divided
• 6 (½-inch thick) brioche slices, halved
• 8 ounces Délice de Bourgogne or other triple-créme cheese, at room temperature (see note below)
• Pickled pearl onions, thinly sliced
• Chopped frisée (white and light green parts only), for garnish
• Snipped fresh chives, for garnish
• Fresh lemon juice, for drizzling
• Extra-virgin olive oil, for drizzling