Mushroom and Onion Pot Pies

Prep 50 min
Total 60 min
Servings 4

Serve these savory mushroom and onion pot pies for dinner – made using Progresso® beef-flavored broth and baguette. Perfect if you love French cuisine.

By Betty Crocker Kitchens

Updated February 18, 2014

Make with

Gold Medal Flour

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)

Steps

1

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.
2

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.
3

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.