1. Allow the oil to heat up in a sauté pan.
2. Fry the mushrooms over a high heat and stir for about 5 minutes or until golden.
3. Add the vinegar, white wine, honey, peppercorns, bay leaves and salt.
4. Let the mushrooms cook over a moderate heat and stir for about 5 minutes or until the liquid is almost gone.
5. Let the mushrooms cool slightly.
6. Serve the cheese on plates with the warm mushrooms and toasted country bread.