| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Veg03 | 4 | servings |
INGREDIENTS
| 1 | Baguette | |
| 3 | tb | Butter or margarine |
| 1 | lg | Sweet onion; sliced |
| 1/4 | lb | Oyster mushrooms; sliced |
| 1/4 | lb | Shitake mushrooms; sliced |
| 1/4 | lb | Portobello mushrooms; sliced |
| 2 | Cloves garlic; minced | |
| 1 | 14.5 oz can vegetable broth | |
| 1/4 | c | Dry red wine or vegetable broth |
| 1/2 | c | Water |
| 2 | tb | Flour |
| 1/4 | ts | Pepper |
| 1/4 | c | Shredded Italian cheese blend |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
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. Recipe by: Southern Living Converted by MM_Buster v2.0l.
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”