Ingredients Jump to Instructions ↓

  1. 1 Baguette

  2. 3 tablespoons Butter or margarine

  3. 1 large Sweet onion; sliced

  4. 1/4 pounds Oyster mushrooms; sliced

  5. 1/4 pounds Shitake mushrooms; sliced

  6. 1/4 pounds Portobello mushrooms; sliced

  7. 2 Cloves garlic; minced

  8. 1 14 1/2 oz can vegetable broth

  9. 1/4 cup Dry red wine or vegetable broth

  10. 1/2 cup Water

  11. 2 tablespoons Flour

  12. 1/4 teaspoon Pepper

  13. 1/4 cup Shredded Italian cheese blend

  14. 2 tablespoons Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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 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 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 F for 5 minutes or until cheese melts. Sprinkle with parsley. Recipe by: Southern Living Converted by MM_Buster v2.0l.


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