Holiday Creamy Mushroom & Sourdough Panade
Indulge in the warmth of this Holiday Creamy Mushroom & Sourdough Panade, where layers of crusty sourdough and savory mushrooms unite in a rich, creamy sauce. Perfect for festive gatherings or cozy dinners, this dish is effortless to prepare yet stunningly delicious. With every bite, you’ll experience a delightful crunch paired with comforting flavors that will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 cups crusty stale sourdough bread, cubed
- 2 cups fresh mushrooms (cremini and shiitake), sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet over medium heat, melt butter. Sauté onions until translucent (about 5 minutes).
- Add mushrooms and garlic; cook until mushrooms are golden (about 8 minutes).
- Stir in heavy cream and chicken broth; simmer for flavor melding.
- Fold in cubed sourdough and herbs until coated.
- Transfer mixture to the prepared dish, top with Parmesan cheese, and bake for 30–35 minutes or until golden brown.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
Keywords: For added flavor, consider incorporating a splash of white wine when sautéing the vegetables. Substitute sourdough with gluten-free bread for a gluten-free option. Store leftovers in an airtight container for up to three days.