Spinach And Mushroom Panade |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I have several Jewish friends who join me for Thanksgiving. Because I make my traditional stuffing with pork sausage, they can't enjoy. This was in the newspaper this week so I tried it. Very good. Another dish for the Thanksgiving buffet. Ingredients:
10 (1/2 inch) slices country style crusty bread (about 12 ounces) the chewier the better |
1 tablespoon olive oil |
1 tablespoon butter |
2 large yellow onions, chopped |
16 ounces mushrooms, sliced |
2 cloves garlic, minced |
1/4 cup dry white wine |
1 teaspoon dried thyme |
1 teaspoon salt, or to taste |
coarsely ground black pepper |
16 ounces frozen chopped spinach, thawed and squeezed dryy |
1 1/2 cups swiss cheese, shredded (divided) |
3 to 4 cups low sodium chicken or vegetable stock |
Directions:
1. Preheat oven to 350 degrees.
2. Tear bread into 1 inch pieces and place on rimmed baking sheet. Put in oven and bake 12 to 15 minutes or until lightly browned. Remove and set aside.
3. In large skillet, heat oil and butter over medium heat. Add onions and saute 10 minutes.
4. Increase heat to medium-high and add mushrooms, garlic, wine, thyme, salt and pepper. Cook until liquid evaporate, 10 to 15 minutes. Stir in spinach.
5. Place half the bread into a greased 13x9 inch baking pan. Spoon half the spinach mixture over and sprinkle with half the Swiss cheese.
6. Repeat layers.
7. Slowly pour 2 cups stock over, allowing bread to soak up the stock. Press with the back of a spoon.
8. Add remaining stock until stock reaches 1 inch below baking pan rim.
9. Cover with foil and place on rimmed baking sheet.
10. Bake at 375 degrees for 30 minutes.
11. Uncover and bake for 35 to 45 minutes or until bubbling, puffed and deep golden brown.
12. Let stand 5 minutes before serving.
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