- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- ¼ cup (1 stick) butter
- 3 cups chopped red onions, finely diced
- 1 pound fresh button mushrooms, sliced
- 1 red bell pepper, diced
- ¾ cup dry red wine
- 1 ½ tbsp. Dijon mustard
- 1 ½ tbsp. Worcestershire sauce
- ½ tbsp. brown sugar
- 1 ½ tbsp. soy sauce
- ½ cup drained sun-dried tomatoes packed in oil, chopped
- 1 baguette, cut into 24 slices
- 2 garlic cloves, halved
- ½ cup Cabot’s Garlic Herb Cheddar, grated
- ½ cup Great Hill Blue cheese
Place the porcini mushrooms in a cup of boiling water and let re-hydrate for about 15-20 minutes. (save water)
Melt butter in a medium sized pan over a medium-high heat, add onions and garlic, stir for about 5 minutes. Add chopped porcini, button mushrooms and bell pepper, (the pan will look crowded, but they will settle down as they cook). Cook for about 10 minutes, then add the water that the porcini had been re-hydrating in (make sure there is no grit in it).
Now add the sun-dried tomatoes, wine, mustard, Worcestershire sauce , brown sugar and soy sauce and give it a good stir. Reduce the heat and let all the flavors meld. Let simmer for 40 minutes, which by this time most of the liquid will have evaporated leaving a thick mixture.
Cut bread into 1-inch slices, then brush with olive oil. Place the bread slices on the grill. Flip bread when crisp. About 3 to 5 minutes. Rub bread with garlic.Now put mushroom mixture on the bruschetta, and top with a generous shower of Cabot Garlic Herb Cheddar and Great Hill Blue cheese.