Portabella & Tomato Bruschetta

Ingredients
1/4 cup dried tomatoes
1 cup water
1 teaspoon balsamic vinegar
2 Portabella mushroom caps (about 3/4 pound)
2 garlic cloves
3 tablespoons olive oil
2 slices crusty Italian bread

Directions
In a small saucepan, simmer tomatoes in water, uncovered until tender, about 10 minutes. In a blender puree tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.

Cut mushrooms into 1/4-inch-thick slices; mince garlic. In a large skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking, and cook mushrooms and garlic with salt and pepper to taste. Stir until liquid of mushrooms is evaporated, about 5 minutes. Remove skillet from heat; toss mushrooms with remaining tablespoon oil. Keep mushrooms warm and
covered.

Toast bread and spread with tomato puree. Top puree with mushrooms.