Mushroom Ragu on Chevre Crostini

From Whole Foods [1]

For the Crostini
8 thin slices baguette
1 tablespoon butter, melted
sea salt, to taste
4 ounces soft chèvre
For the Ragu
2 tablespoons extra virgin olive oil
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 teaspoons chopped fresh thyme, divided
2 cups shiitake mushrooms, julienned
sea salt, to taste
ground pepper, to taste
1 tablespoon sherry vinegar
1/4 cup sherry wine
1/2 teaspoon cornstarch
1 tablespoon crème fraiche

For the Crostini, preheat oven to 350°F. Brush baguette slices lightly with butter.
Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre.
For the Ragu, heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown.
Add half the thyme and all of the mushrooms. Season with salt and pepper. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown.
Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine the cornstarch in the sherry wine until dissolved and add to the pan. Cook until reduced and there is almost no liquid left in the pan.
Remove from heat and stir in crème fraiche. Taste and adjust seasoning with salt and pepper.
Place a tablespoon of ragu on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.

Serves 8.