Spinach and Mushroom Panade

  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 70 mins

The chewier the bread the better, so seek out a good artisan loaf.


10slices (1/2-inch) country-style sourdough bread (about 12 ounces)
1tablespoon extra-virgin olive oil
1tablespoon butter
2large yellow onions, chopped
1pound mushrooms, rinsed, stems trimmed and sliced ¼-inch thick
2cloves garlic, minced
1/4cup dry white wine
1tablespoon minced fresh thyme or 1 teaspoon dried
1 1/2teaspoons salt
-- Coarsely ground black pepper
1package (16-ounce) frozen chopped spinach, thawed and well drained
1 1/2cups grated gruyère or Swiss cheese, divided
3 to 4cups homemade or canned reduced-sodium chicken or vegetable broth


  1. Preheat oven to 350F.
  2. Tear bread into 1-inch pieces and toast 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 or broth, 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.

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 15mg
  • Sodium 680mg
  • Potassium 380mg
  • Carbohydrate 37g
  • Fiber 3g
  • Sugars 4g
  • Protein 13g
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 8%
  • Calcium 20%
  • Iron 15%