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.
All materials are courtesy of Canola Info Council, Chef Paul Prudhomme’s Magic Seasoning and Monterey Mushrooms, Inc.
Published in the January 4, 2006 issue of Farm World.