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 chopped

1/4 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