In a skillet melt the butter over medium heat. Add the shallot and garlic with a pinch of salt and sweat until fragrant and translucent.

Add the mushrooms along with another couple of pinches of salt and turn heat up to med-high. Sautee until they release they’re liquid and start to brown, about 5 minutes. Carefully add in bourbon and cook off, about 3 minutes. Add in lemon juice and honey. Taste and adjust seasoning as desired.

Remove mushrooms to a medium bowl and stir in the goat cheese to coat the mushrooms thoroughly.

In a separate bowl whisk the sugar into the white wine vinegar with a small pinch of salt. Toss with the parsley leaves, adjusting seasoning to your taste. It should be a little sweet and sour.

Arrange mushrooms on toasted baguette slices, top with parsley, and serve.