Brush both sides of the bread with oil and toast or grill on both sides until golden and crispy.  Set aside.

Heat a large sauté pan over medium high heat.  Add the rest of the oil and 2 tbsp of butter.  Once hot, add the garlic and thyme.  Cook for 1 minute while making sure the garlic does not get too brown.

Turn the heat to high and add the sliced mushrooms. Make sure not to overcrowd the pan.  Cook until the mushrooms are golden brown and deglaze the pan with the white wine.

Turn the heat to medium and cook for 1-2 minutes until the most of the wine has evaporated.  Add the stock and cook until the liquids have reduced to half.  Add the creme fraiche and 1 tbsp of butter.

Mix until incorporated and season with salt and pepper.

Take out the stems from the thyme and top each toast with the mushrooms and finally drizzle with truffle oil and garnish with chives.