Wild Mushroom-and-Onion Pot Pies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 baguette |
3 tablespoons butter or margarine |
1 large sweet onion, sliced |
1/4 pound oyster mushrooms, sliced |
1/4 pound shiitake mushrooms, sliced |
1/4 pound portobello mushrooms, sliced |
2 garlic cloves, pressed |
1 (14 1/2-ounce) can beef broth |
1/4 cup dry red wine or beef broth |
1/2 cup water |
2 tablespoons all-purpose flour |
1/4 teaspoon pepper |
1/4 cup (1 ounce) shredded italian cheese blend |
2 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. Bake bread at 400° for 5 minutes or until toasted. Set aside.
3. 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 beef broth and wine; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until slightly thickened.
4. Stir together 1/2 cup water and flour until smooth. Stir flour mixture and pepper into mushroom mixture; cook, stirring constantly, 1 minute.
5. 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.
6. Bake at 350° for 5 minutes or until cheese melts, and sprinkle with parsley.
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