Recipe - Wild Mushroom And Onion Pot Pies

1 Baguette
3 tablespoon Butter or margarine
1 lg Sweet onion; cut or sliced up
One fourth pound Oyster mushrooms; cut or sliced up
One fourth pound Shitake mushrooms; cut or sliced up
One fourth pound Portobello mushrooms; cut or sliced up
2 Cloves garlic; minced
1 14.5 ounce can vegetable broth
One fourth cup Dry red wine or vegetable
broth
One half cup Water
2 tablespoon Flour
One fourth teaspoon Pepper
One fourth cup Shredded Italian cheese
blend
2 tablespoon Chopped fresh parsley

Cut baguette into 4 (1inch thick) slices and 8 (One fourth inch thick) slices and
place on a baking sheet. Reserve remaining baguette for another use. Bake
bread at 400 ø 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 One half 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 8ounce 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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