Preheat the oven broiler. On the stovetop, melt butter over medium-high heat. Add shallots, leeks and garlic with thyme; saute until shallots are translucent. Add mushrooms and cook until the pan is nearly dry (the mushrooms will shrink and give off a lot of water. You need to cook off this liquid before continuing). Turn the heat to high. Once the pan is sizzling, add wine and swirl/stir to deglaze the pan. Cook until the pan is nearly dry again. Season to taste with salt & pepper. Place the mixture on bread or in a dish, top with crumbled goat cheese and broil until the cheese starts to melt and brown. Yield: 2-4 servings.