Doesn't this sound great? (ingredients, chicken, black pepper, onions)

[gentlearts]

In today's paper was a recipe called Spinach and Mushroom Panade. It looks like a perfect side dish for the holidays, or even a Sunday supper by itself. I'm soo trying it.

Printed from Relishmag.com on 11/13/2010
Spinach and Mushroom Panade



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

Ingredients
10 (½-inch) slices 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 garlic cloves, minced
¼ cup dry white wine
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoons salt
Coarsely ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and well drained
1½ 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 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.
7. 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.

Serves 12.


Recipe by Lynne Sampson Curry

Nutritional Information
Per serving: 190 calories, 7g fat, 20mg chol., 9g prot., 19g carbs., 1g fiber, 720mg sodium.
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[Caligula1]

I'm not a big lover of mushrooms on their own but this combo does sound really good.
i'd have to wait until I had an adventurous eater over berfore making it but I am going to copy it to my recipe folder.
Thanks..

[highway29south]

Yum, that sounds wonderful. I am always trying to find recipes that use spinach and this one looks like something my family would eat.

Thanks for sharing it!

[andthentherewere3]

Yes, that does sound good! It would be a great alternative for stuffing, which my family doesn't care for. On the other hand, they don't like spinach, either. I'd still like to try this though, just maybe use half the spinach. Anything with gruyere is worth trying!