Place the mushrooms, olive oil, garlic, wine, cognac and seasoning in a large bowl and toss well to coat evenly. Leave to marinate for 1 hour.
Put the mushrooms with their marinade on a roasting tray and
Sprinkle the parsley over the mushrooms and return to the oven for another 2 minutes.
Lightly toast the slices of baguette. Pile the mushrooms on to the warm bread and drizzle with any cooking juices.