In a large Dutch oven, melt butter and olive oil over medium heat. Add mushrooms, shallots, salt and pepper. Sauté, stirring occasionally, until mushrooms have browned and liquid has evaporated.
Add garlic and sauté for 1 minute or until fragrant. Add white wine and thyme and sauté 2 minutes more until wine has mostly evaporated.
Remove from heat and cool slightly. Taste and add more salt and pepper if desired.
Spread goat cheese on crostini, top with mushrooms and sprinkle with parsley. Serve immediately.
Notes
Use a mix of mushrooms including crimini, shitake, oyster, chanterelle, white button or anything else that looks interesting.