1 baguette
Canola oil for brushing on baguette
1/2 cup canola oil, divided
4 cups Monterey White or Brown Mushrooms, quartered
1/2 cup diced onion
1 teaspoon Chef Paul Prudhomme's
Vegetable Magic
1 tablespoon Chef Paul Prudhomme's Herbal Pizza and Pasta Magic
2 cloves garlic, finely chopped1/4 cup Parmesan cheese
1 medium tomato, diced
1/4 cup red wine vinegar
Preheat oven to broil. Slice baguette, place on baking sheet. Brush with canola oil. Broil until lightly browned.
In large sauté pan, heat 1/4 cup canola oil. sauté mushrooms and onions 5 minutes. Add vegetable seasoning blend. Cook 5 minutes longer. Cool mushroom mixture.
In large mixing bowl, combine pizza and pasta seasoning blend, garlic, cheese, tomatoes and cooled mushroom mixture. Add remaining 1/4 cup canola oil and red wine vinegar. Serve chilled on toasted baguettes.
Yield: 3 cups
Source : http://www.culinary.net/
