1/2poundeach fresh cremini and shiitake mushroomscut in quarters
1/4teaspooncrushed red pepper
1/2cupKraft Grated Parmesan Cheesedivided
1can14 ounces Hunt's Diced Tomatoes, undrained
1/4cupchopped fresh thyme
1French baguetteends trimmed, sliced
Add hot water to dried mushrooms in a bowl; let stand 15 min. Meanwhile, heat 1 tablespoon of oil in large skillet on medium heat. Add the fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 minutes, stirring frequently.
Add the soaked porcini mushrooms, including the liquid to the skillet along with the tomatoes and thyme; stir. Bring to a boil; simmer on medium-low heat for 10 minutes, stirring frequently.
Meanwhile, heat oven to 425ºF. Place the bread slices in a single layer on a baking sheet. Brush with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 cup cheese. Bake for about 10 minutes.
Spoon the ragu onto the toast slices just before serving.