Wild mushroom and onion pot pies

4 servings

Ingredients

Quantity Ingredient
1 Baguette
3 tablespoons Butter or margarine
1 large Sweet onion; sliced
¼ pounds Oyster mushrooms; sliced
¼ pounds Shitake mushrooms; sliced
¼ pounds Portobello mushrooms; sliced
2 Cloves garlic; minced
1 14.5 oz can vegetable broth
¼ cup Dry red wine or vegetable broth
½ cup Water
2 tablespoons Flour
¼ teaspoon Pepper
¼ cup Shredded Italian cheese blend
2 tablespoons Chopped fresh parsley

Directions

Cut baguette into 4 (1-inch thick) slices and 8 (¼ inch thick) slices and place on a baking sheet. Reserve remaining baguette for another use. Bake bread at 400ø F for 5 minutes or until toasted. Set aside. Alternatively, toast in toaster oven.

Melt butter in a large skillet over medium heat; add onion, and cook, stirring often, 20 minutes or until caramel colored. Add mushrooms and garlic and cook, stirring constantly, 3 minutes. Stir in wine or broth; bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes or until slightly thickened.

Stir together ½ cup water and flour until smooth. Stir flour mixture and pepper into mushroom mixture; cook, stirring constantly, 1 minute.

Place thick baguette slices in bottoms of 4 8-ounce custard cups or small ovenproof bowls. Spoon mushroom mixture evenly into cups. Top each with 2 baguette slices. Sprinkle evenly with cheese.

Bake at 350 ø F for 5 minutes or until cheese melts. Sprinkle with parsley.

Recipe by: Southern Living

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