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
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.
Yields
4 servings