Rehydrate dried porcini mushrooms in hot water for 15 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add fresh cremini and shiitake mushrooms, chopped onion, crushed red pepper, and 1/4 cup of parmesan cheese to the skillet.

Cook for 10 minutes, stirring frequently.

Add the soaked porcini mushrooms (with liquid) to the skillet along with diced tomatoes and chopped thyme.

Stir the mixture well.

Bring to a boil, then reduce heat and simmer on medium-low for 10 minutes, stirring frequently.

Preheat oven to 425 degrees F.

Place French bread slices in a single layer on a baking sheet.

Brush the bread slices with the remaining olive oil and sprinkle with the remaining parmesan cheese.

Bake for 10 minutes, or until golden brown.

Spoon the mushroom mixture onto the toast slices just before serving.