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Spinach and Mushroom Panade Recipe

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This recipe for Spinach and Mushroom Panade, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julia Little


10 slices country style sourdough bread about 12 ounces
1 Tbsp EV olive oil
1 Tbsp butter
2 large yellow onions chopped
1 pound mushrooms rinsed, stems trimmed and sliced 1/4 inch thick
2 garlic cloves minced
1/4 cup dry white wine
1 Tbsp minced fresh thyme
1 1/2 tsp salt
1 16 ounce package frozen chopped spinach thawed and well drained
1 1/2 cups grated Gruyere or Swiss cheese divided
3 -4 cups home made or canned chicken broth.

1. Preheat oven to 350 .
2. Tear bread into 1 inch pieces and toast until lightly browned stirring once 12 - 15 minutes
3. 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 temperature to medium high, add mushroom, garlic, wine, thyme and salt. Cook until liquid evaporates and mushrooms shrink, 10 -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.Raise temperature of oven to 375 F.
7. Cover pan with foil and place on a baking sheet to catch drips. Bake 30 minutes. Remove the cover and bake 35 to 45 minutes until bubbling, puffed and deep golden brown. Let stand 5 minutes before serving.

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