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. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 18, 2014

Make with

Gold Medal Flour

Ingredients

French bread baguette

tablespoons butter

large sweet onion, sliced

oz fresh oyster mushrooms

oz fresh shiitake mushrooms

oz fresh portabella mushrooms

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

tablespoons Gold Medal™ all-purpose flour

1/4

teaspoon pepper

1/2

cup shredded Italian cheese blend (2 oz)

Steps

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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.