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Preheat oven to 400F (or use a toaster oven)
Heat oil over medium heat. Add the mushrooms, and salt and pepper and saute, stirring until mushrooms are golden and tender, lowering heat to medium-low.
Once golden and tender, make a well in the center of the pan, add more olive oil if needed and sprinkle in the shallots and garlic and thyme, stirring in the center for 1-2 minutes or until fragrant. Stir to incorporate, and saute 2-3 minutes.
Add the wine (or water) to deglaze the pan, and stir, letting this cook off, then turn the heat off. Taste and adjust the salt and pepper – you want this to be flavorful!
Spread or layer the cheese over two slices of bread, place on the rack in the toaster oven , to toast the bread and melt the cheese.
Pile the warm mushrooms over the warm, toasty, melty sourdough toast. If using truffle oil, drizzle it now.
Serve with a salad and call it dinner!