Wild Mushroom And Goat Cheese Crostini

• 1 oz dried porcinis
• 1 c. boiling water
• 1/4 c. unsalted butter
• 2 large red onions, chopped
• 1 lb. mushrooms, sliced--either button or whatever other wild ones
• 1 red bell pepper, chopped
• 3/4 c. red wine
• 1 1/2 Tb. Dijon mustard
• 1 1/2 Tb. Worcestershire sauce
• 1 1/2 Tb. golden brown sugar
• 1 baguette, cut into thin slices
• 2 halved garlic cloves
• 7 oz. chevre, room temp
• 1/2 c. oil-packed sun-dried tomatoes, drained and chopped

1. Preheat oven to 350. Put porcini in a bowl and cover with boiling water to rehydrate, 20 mins. Reserving soaking liquid, transfer porcini to food processor and chop finely.
2. Melt butter in large, heavy skillet over med/high heat. Saute onion 5 mins. Add porcini, mushrooms, and bell pepper. Slowly saute until vegetables are very tender.
3. Rub each slice of bread with garlic and toast in oven until crisp and light brown.
4. To serve, top each bread slice with goat cheese, mushroom mixture, and a tomato slice, or serve separately and allow guests to assemble.

porcinis, boiling water, unsalted butter, red onions, mushrooms, red bell pepper, red wine, mustard, worcestershire sauce, golden brown sugar, baguette, garlic, chevre, tomatoes

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-and-goat-cheese-crostini-50013684 (may not work)