MUSHROOM SAUTE WITH GOAT CHEESE CROSTINI

Mushroom Saute with Goat Cheese Crostini image

Provided by Vicki Butts (lazyme) @lazyme5909

Number Of Ingredients 17

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1 cup(s) boiling water
1/2 cup(s) sun dried tomatoes, not oil-packed
6 tablespoon(s) butter
4 - garlic cloves, chopped
1/2 teaspoon(s) dried crushed red pepper
1/2 teaspoon(s) dried thyme
1 pound(s) fresh shiitake mushrooms, stemmed, sliced
12 ounce(s) button mushrooms, sliced
1/2 cup(s) white wine
1 tablespoon(s) fresh lemon juice
8 - artichoke hearts (from 14-ounce can), cut into 1/2-inch wedges
1/4 cup(s) chopped fresh basil
1 tablespoon(s) chopped fresh parsley
1 - crusty french bread baguette, cut diagonally into 1/2-inch thick slices
6 tablespoon(s) butter, melted
1/2 cup(s) freshly grated parmesan cheese
8 ounce(s) herbed goat cheese

Steps:

Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside.
Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
Serve warm crostini with goat cheese and mushroom mixture.
Makes 12 appetizer servings.