Heat the oil in a large non stick skillet. Add the mushrooms and garlic. Cook over medium heat, until the liquid has evaporated and the mushrooms are tender. Stir in the shallots, parsley, sundried tomatoes, and salt and pepper. Cook for 1 minute longer.
Transfer the mixture to a food processor or blender and puree.
Slice the baguette at an angle into 1/2 inch thick slices. Lightly toast the slices. Top with mushroom mixture and serve warm.