Brush baguette slices with oil and place on parchment-lined Sheet Pan. Bake approximately 12 minutes, until golden.
Preheat Fry Pan over medium-high heat. Swirl pan with oil.
Add mushrooms and Herb & Garlic Dip Mix and cook approximately 10 minutes until liquid evaporates and mushrooms are lightly golden. Drizzle with lemon juice, season with Sea Salt and Black Pepper and stir.
Spread each toast with Saffron Garlic Aioli and top with hot mushrooms.