Spinach and Mushroom Panade..

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

10 {1/2-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 1/4-inch thick
2 garlic cloves, 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 {16 ounce} package frozen chopped spinach, thawed and well drained
1 1/2 cups grated gruyere or Swiss cheese, divided
3 to 4 cups homemade or canned reduced-sodium chicken or vegetable broth

1. Preheat the oven to 350 degrees.
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 saute 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. Preheat the oven to 375 degrees.
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

Per Serving:

190 calories; 7 grams fat; 20 milligrams cholesterol; 9 grams protein; 19 grams carbohydrates; 1 gram fiber; 720 milligrams sodium.