Wild Mushroom-And-Onion Pot Pies Recipe

Name: Wild Mushroom-And-Onion Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0 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 350u00b0 for 5 minutes or until cheese melts, and sprinkle with parsley.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 baguette, 3 tablespoons butter or margarine, 1 large sweet onion, sliced, 1/4 pound oyster mushrooms, sliced, and more.

Yes, Wild Mushroom-And-Onion Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Mushroom-And-Onion Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions