MUSHROOM AND ONION POT PIES

Mushroom and Onion Pot Pies image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 13

Previous Next

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)

Steps:

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.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Fat 1 1/2, Fiber 5 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg