Soak sun-dried tomatoes in about 1/2 cup hot water for 10 minutes. Drain. In the meantime, heat the 1/4 cup water over medium-high heat in a large skillet. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and cook until mushrooms have released their juices, about 4 to 6 minutes. Add red wine and soy sauce and cook to reduce in half. Remove from heat and set aside to cool slightly.