1 pound medium, peeled mushrooms
6 slices white bread, torn into small pieces
1 onion, sliced into 2 inch strips
1 small green bell pepper, sliced into 1/4 inch slices
1 medium tomato, chopped
1 cup hot water
1 (6 ounce) can mushroom soup
In a large bowl, whisk together the flour and salt and set aside.
In a small bowl, combine the mushroom puree and water with a spoon. Mix the flour mixture with the mushroom soup into the bowl to form a roux. Set aside.
Preheat oven to 350 degrees F (175 degrees C). Use a large spoon to flatten the mushrooms.
Spread a layer of bread over a medium skillet, and place over medium heat. Cook and stir the mushrooms and onions until mushrooms begin to turn brown. Pour the mushroom soup over the bread and spread all over.
Bake in preheated oven for 1 hour, stirring once, until mushrooms release their liquid.