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Mushroom and Onion Pot Pies
Mushroom and Onion Pot Pies
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Prep Time:
50 minutes
Total Time:
1 hour
Indulge in delectable mushroom and onion pot pies infused with rich beef broth and accompanied by a crusty baguette. A delightful French-inspired dish for dinner.
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
  • 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)
Instructions:
  • Preheat oven to 400°F. Slice baguette into 4 (1-inch-thick) slices and 8 (1/4-inch-thick) slices, saving the rest for later use. Place slices on a baking sheet and toast in the oven for 5 minutes until golden. Turn off the oven and set the toasted slices aside.
  • In a 12-inch skillet, melt butter over medium heat. Cook the onion in the butter for 20 minutes until caramel colored, stirring frequently. Meanwhile, slice the mushrooms. Add the mushrooms and garlic to the skillet and cook for 3 minutes, stirring constantly. Next, stir in the broth and wine. Bring to a boil, then reduce the heat and simmer for 20 minutes until slightly thickened, stirring occasionally.
  • Preheat the oven to 350°F. Combine water and flour in a small bowl until smooth. Stir the mixture into the mushrooms, add pepper, and cook for 1 minute. In each of 4 (8-oz) custard cups, place 1 (1-inch-thick) toasted baguette slice. Divide the mushroom mixture among the cups. Top each cup with 2 (1/4-inch-thick) toasted baguette slices, sprinkle evenly with cheese, and bake for 5 minutes or until the cheese is melted. Garnish with parsley before serving.

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