Wild Mushroom-And-Onion Pot Pies

• 1 baguette
• 3 tablespoons butter or margarine
• 1 large sweet onion, sliced
• 1/4 pound oyster mushrooms, sliced
• 1/4 pound shiitake mushrooms, sliced
• 1/4 pound portobello mushrooms, sliced
• 2 garlic cloves, pressed
• 1 (14 1/2-ounce) can beef broth
• 1/4 cup dry red wine or beef broth
• 1/2 cup water
• 2 tablespoons all-purpose flour
• 1/4 teaspoon pepper
• 1/4 cup (1 ounce) shredded Italian cheese blend
• 2 tablespoons chopped fresh parsley

1. 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.
2. Bake bread at 400u0b0 for 5 minutes or until toasted. Set aside.
3. 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 beef broth and wine; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until slightly thickened.
4. Stir together 1/2 cup water and flour until smooth. Stir flour mixture and pepper into mushroom mixture; cook, stirring constantly, 1 minute.
5. 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.
6. Bake at 350u0b0 for 5 minutes or until cheese melts, and sprinkle with parsley.

baguette, butter, sweet onion, mushrooms, shiitake mushrooms, portobello mushrooms, garlic, beef broth, red wine, water, flour, pepper, italian cheese blend, parsley

Taken from www.myrecipes.com/recipe/wild-mushroom-and-onion-pot-pies (may not work)