Caramelized shallot & mushroom toast

6 banana shallots (or 12 regular) peeled and thinly sliced - 2 Tbsp olive oil - few thyme sprigs (leaves only) - 1 garlic c love (peeled), smashed - sea salt & black pepper - 1 Tsp (superfine sugar) - 14 oz [400g] Portabellini (or sliced Portobelo mushrooms) - few pieces of butter - splash of sherry vinegar - bit of parsley - 4 thick slices of rustic white bread

Sauté the shallots in a pan over medium heat in olive oil with thyme, garlic and seasoning for 3-4 minutes (until starting to soften). Add sugar and increase heat to High. Stir and cook for a few more minutes until the shallots are lightly caramelized.
Add the mushrooms and butter and cook until lightly browned, then splash in the sherry vinegar and add more seasoning. Cook until liquid has evaporated (1-2 minutes). Toss the garlic and add chopped parsley away.
Toast bread and place each slice on warm plates. Spoon the shallots and mushrooms on top and drizzle with olive oil to serve.