mushroom saute with goat cheese crostini

Ingredients For mushroom saute with goat cheese crostini

• 1 c

  boiling water
• 1/2 c

  sun dried tomatoes, not oil-packed
• 6 Tbsp

  butter
• 4

  garlic cloves, chopped
• 1/2 tsp

  dried crushed red pepper
• 1/2 tsp

  dried thyme
• 1 lb

  fresh shiitake mushrooms, stemmed, sliced
• 12 oz

  button mushrooms, sliced
• 1/2 c

  white wine
• 1 Tbsp

  fresh lemon juice
• 8

  artichoke hearts (from 14-ounce can), cut into 1/2-inch wedges
• 1/4 c

  chopped fresh basil
• 1 Tbsp

  chopped fresh parsley
• 1

  crusty french bread baguette, cut diagonally into 1/2-inch thick slices
• 6 Tbsp

  butter, melted
• 1/2 c

  freshly grated parmesan cheese
• 8 oz

  herbed goat cheese