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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