Instructions: 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.

Cuisine:
"African/middle Eastern"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.