Mushroom Suate Appetizer with Goat cheese and Crostini

I Work at a wonderful waterfront restaurant were we have an incredible appetizer called the Mushroom Saute, it has been on the menu for the last 10 years or so. It has been one of the staples of the restaurant and something people always remember, and come back for. Here is the recipe which was published in the 2000 issue of Bon Appetit. I assure you there is nothing else like it.

Ingredients:

1/2 cup sun-dried tomatoes (not oil-packed)
1 cup boiling water

6 tablespoons (3/4 stick) butter
4 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
1 pound fresh shiitake mushrooms, stemmed, sliced
12 ounces button mushrooms, sliced
1/2 cup white wine
1 tablespoon fresh lemon juice
8 artichoke hearts from 14-ounce can, cut into 1/2-inch wedges
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley

1 crusty French-bread baguette, cut diagonally into 1/3-inch-thick slices
6 tablespoons (3/4 stick) butter, melted
1/2 cup (about) freshly grated Parmesan cheese

8 ounces herbed, or plain goat cheese

Directions:

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; saute 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauti 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 375F. 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.