| 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
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