Mushroom Bruschetta

1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
1 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
2 large garlic cloves to rub over the baguette

Heat oven to broil. Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden. Remove and set aside. Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color; about 10 minutes. Add the portobello mushroom, and cook until lightly browned; about 5 minutes. Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper. Remove the mushrooms from the pan and set aside in a bowl. Add the balsamic vinegar to the frying pan, and bring to medium heat. Using a wooden spoon, keep stirring until reduced in half, about 4 minutes. Lower the heat, and stir the mushrooms and their juices into the reduction. Serve on the slices of toasted baguette.