Steps:
- 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. 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. Rub each slice of bread with garlic and toast in oven until crisp and light brown. To serve, top each bread slice with goat cheese, mushroom mixture, and a tomato slice, or serve separately and allow guests to assemble.
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