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Wild Mushroom And Onion Pot Pies

Ingredients: 1 Baguette 3 Tablespoon(s) Butter or margarine 1 large Sweet onion, sliced 1/4 Pound(s) Oyster mushrooms, sliced 1/4 Pound(s) Shitake mushrooms, sliced 1/4 Pound(s) Portobello mushrooms, sliced 2 Cloves garlic, minced 14 1/2 Ounce(s) Vegetable broth 1/4 Cup(s) Dry red wine 1/2 Cup(s) Water 2 Tablespoon(s) Flour 1/4 Teaspoon(s) Pepper 1/4 Cup(s) Shredded Italian cheese 2 Tablespoon(s) Chopped fresh parsley Directions: 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.
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