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Toast the bread and then rub the top with pieces of garlic, drizzle with olive oil.
Chop rest of garlic fine. Place 2-3 tbs. oil in hot skillet, add onions and sauté until onions are slightly caramelized. Add the mushrooms salt and pepper. Sauté until mushrooms tender. Keep the heat high so that water does not form in the pan. Set aside.
In a hot skillet add 2 tbs. oil, and tomatoes. Sauté for a few minutes, then add salt, pepper and herbs and garlic. Sauté for a few more minutes until tomatoes start to break down.
To serve place a 1/4 inch thick layer of tomato mixture on a piece of the bread, and top with some of the mushroom mixture. Finish with a drizzle of olive oil and a sprinkle of Parmesan cheese.
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