Toast slices of bread in the oven, over a grill or in a sandwich press. Once toasted lightly, rub each piece with the cut side of the garlic.
Heat oil in a medium pan over mild heat. Once the pan is hot, add in the sliced mushrooms and sauté quickly, for about 1-2 minutes.
Caramelise the mushrooms by adding balsamic vinegar and sugar and sauté for 30-45 seconds.
Add in a pinch of thyme and continue sautéing for 1 minute.
Serve the mushrooms warm, on top of the bread slices. Dress with some Wild Harvest Porcini Salt to taste.
