Spinach and Mushroom Panade
A meatless main dish for brunch, lunch or supper. Or try it in place of traditional stuffing or dressing for your Thanksgiving meal.
The chewier the bread the better, so seek out a good artisan loaf.
- 10 slice (1/2-inch) country-style sourdough bread (about 12 ounces)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 large yellow onions, chopped
- 1 pound mushrooms, rinsed, stems trimmed and sliced ¼-inch thick
- 2 clove garlic, minced
- 1/4 cup dry white wine
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1 1/2 teaspoon salt
- Coarsely ground black pepper
- 1 package (16-ounce) frozen chopped spinach, thawed and well drained
- 1 1/2 cup grated gruyère or Swiss cheese, divided
- 3 to 4 cup homemade or canned reduced-sodium chicken or vegetable broth
- Preheat oven to 350F.
- Tear bread into 1-inch pieces and toast on a baking sheet until lightly browned, stirring once, 12 to 15 minutes.
- Heat oil and butter over medium heat in a 12-inch saute pan or skillet. When butter melts, add onions and cook 10 minutes. Increase heat to medium-high; add mushrooms, garlic, wine, thyme, salt and pepper. Cook until liquid evaporates and mushrooms shrink, 10 to 15 minutes. Stir in spinach.
- Coat a 13 x 9-inch baking dish with cooking spray. Place half the bread in pan. Distribute half the onion mixture over bread and sprinkle on half the cheese. Repeat layers.
- Slowly pour 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the pan's rim.
- Cover pan with aluminum foil and place on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and deep golden brown. Let stand 5 minutes before serving.