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Ingredients

  • 10 slices (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 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 1 1/2 teaspoons salt
  • -- Coarsely ground black pepper
  • 1 package (16-ounce) frozen chopped spinach, thawed and well drained
  • 1 1/2 cups grated gruyère or Swiss cheese, divided
  • 3 to 4 cups homemade or canned reduced-sodium chicken or vegetable broth

Instructions

  1. Preheat oven to 350F.
  2. Tear bread into 1-inch pieces and toast on a baking sheet until lightly browned, stirring once, 12 to 15 minutes.
  3. Heat oil and butter over medium heat in a 12-inch sauté 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.
  4. 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.
  5. 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.
  6. 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.
—Recipe by Lynne Sampson Curry

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The recipe was originally published as Spinach and Mushroom Panade on Relish.com

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