Begin with the Rosemary Lemon Cashew Cream. Add all ingredients to blender and blend until smooth and creamy. Scoop cream into small dish and set aside. Preheat oven to 400˚. Drizzle baguette slices with a small amount of the olive oil and place them on a single layer on a large baking sheet. Bake for about 6-8 minutes, or until lightly toasted.
Meanwhile, heat 1 ½ tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add mushrooms. Toss to coat with oil/garlic. Cook for about 5 minutes. Add thyme, salt, pepper and cooking wine; toss to coat. Cook for about 3 minutes longer, until mushrooms are tender and cooking wine has been absorbed.
Top each toasted baguette slice with a spread of cashew cream and a rounded tablespoon of mushrooms. Serve warm.