Wild Mushroom & Onion Pot Pies

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* Exported from MasterCook *

 

Wild Mushroom and Onion Pot Pies

 

Recipe By : Southern Living

Serving Size : 4 Preparation Time :0:10

Categories : " Post " Veggies

 

Amount Measure Ingredient -- Preparation Method

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1 baguette

3 tablespoons butter or margarine

1 large sweet onion -- sliced

1/4 pound oyster mushrooms -- sliced

1/4 pound shitake mushrooms -- sliced

1/4 pound portobello mushrooms -- sliced

2 cloves garlic -- minced

1 14.5 oz can vegetable broth

1/4 cup dry red wine or vegetable broth

1/2 cup water

2 tablespoons flour

1/4 teaspoon pepper

1/4 cup shredded Italian cheese blend

2 tablespoons chopped fresh parsley

 

Cut baguette into 4 (1-inch thick) slices and 8 (1/4 inch thick) slices and

place on a baking sheet. Reserve remaining baguette for another use. Bake

bread at 400 ° 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 1/2 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 ° F for 5 minutes or until cheese melts. Sprinkle with

parsley.

 

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