Combine olive oil, garlic, thyme and bay leaves in a medium baking dish sized appropriately so garlic is completely submerged and covered in about 1 inch of oil.
Bake until garlic cloves are soft and lightly browned, about 45-60 minutes. Remove from oven and let cool. Garlic confit can be stored in an airtight container in the refrigerator for up to 2 months as long. They must remain completely covered with olive oil to prevent air from reaching them.
Make the Gourmet Mushroom Toast:
Brush both sides of the sliced bread with olive oil and toast. Once toasted, brush both sides lightly with olive oil again.
Heat olive oil in a large frying pan over high heat. Sear the mushrooms by cooking without stirring until they are well browned. You can do this in batches if the pan seems crowded. Toss mushrooms with a spatula and sear for another 30 seconds or so.
Add the garlic confit and season with salt and pepper. Add the wine and cook until reduced by half, about 2 minutes.
Stir in the crème fraîche until well incorporated. Cook until slightly thickened and glossy. Taste for salt and add more in necessary. Stir in the parsley and thyme.
Place toasted bread on plates and spoon the mushroom mixture on top, dividing it evenly. Serve immediately.
* Homemade Créme Fraîche must be made 1 day to 2 weeks in advance. Sour cream will not work as a substitute for this recipe.