Toss the sliced mushrooms with the olive oil, shallot, thyme and rosemary. Season with pepper. Place on a lined baking sheet and roast for 20-25 minutes, toss halfway through. Turn the heat of the oven down to 350°F.
Add the roasted mushrooms to a bowl with the mackerel, sour cream, cream cheese, ½ of the gruyere, worcestershire and garlic and mix everything together. Transfer this mixture to a shallow baking dish and top with the remaining gruyere.
Bake for 20-25 minutes or until golden and bubbling.
Garnish with parsley and serve with toasted baguette.
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