Ingredients
1
French bread baguette
3
tablespoons butter
1
large sweet onion, sliced
4
oz fresh oyster mushrooms
4
oz fresh shiitake mushrooms
4
oz fresh portabella mushrooms
2
cloves garlic, finely chopped
1 3/4
cups Progresso™ beef-flavored broth (from 32-oz carton)
1/4
cup dry red wine or beef-flavored broth
1/2
cup water
2
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon pepper
1/2
cup shredded Italian cheese blend (2 oz)
Preparation
Heat oven to 400°F. Cut baguette into 4 (1-inch-thick) slices and 8 (1/4-inch-thick) slices. (Reserve remaining baguette for another use.) Place on cookie sheet. Bake 5 minutes or until toasted; set aside. Turn oven off.
In 12-inch skillet, melt butter over medium heat. Cook onion in butter 20 minutes, stirring frequently, until caramel colored. Meanwhile, slice mushrooms. Add mushrooms and garlic to skillet. Cook 3 minutes, stirring constantly. Stir in broth and wine. Heat to boiling; reduce heat. Simmer 20 minutes, stirring occasionally, until slightly thickened.
Heat oven to 350°F. In small bowl, stir water and flour until smooth. Stir into mushroom mixture. Add pepper. Cook and stir 1 minute. In each of 4 (8-oz) custard cups, place 1 (1-inch-thick) toasted baguette slice. Divide mushroom mixture among cups. Top each with 2 (1/4-inch-thick) toasted baguette slices. Sprinkle evenly with cheese. Bake 5 minutes or until cheese is melted. Garnish with parsley.
