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I first learned about strata from my step-mom. Kind of like bread pudding, but with more eggs, and you put it all together, refrigerate overnight and bake in the morning for an easy brunch dish - kind of like a savory french toast. For me the name evoked an old world Italian dish, but turns out it's an American creation - first mentioned in a 1902 cookbook. This recipe brings together the homey fall flavors of mushrooms, leeks, rosemary, sage and smoked mozzarella, but you could use it as a base for an infinite number of veg, herb and/or cheese combinations. An easy dish to feed the family crowd coming for Thanksgiving.
156
103.59375
156
103.59375

Mushroom Leek Strata

November 4, 2012

30 min or less active, fall, main, side, spring, summer, winter

I first learned about strata from my step-mom. Kind of like bread pudding, but with more eggs, and you put it all together, refrigerate overnight and bake in the morning for an easy brunch dish - kind of like a savory french toast. For me the name evoked an old world Italian dish, but turns out it's an American creation - first mentioned in a 1902 cookbook. This recipe brings together the homey fall flavors of mushrooms, leeks, rosemary, sage and smoked mozzarella, but you could use it as a base for an infinite number of veg, herb and/or cheese combinations. An easy dish to feed the family crowd coming for Thanksgiving.

Information

Servings: 8
Time: About 20 minutes active; 90 minutes total (plus refrigerating overnight)
Price: About $15.55 total; $1.95 per serving
Nutrition (per serving):
Calories: 304.4
Protein: 17.9g
Fat: 12.6g
Saturated fat: 5.1g
Carbohydrates: 30.7g
Fiber: 2.1g
Sodium: 705.1mg
Cholesterol: 180.3mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp EVOO
  • 1 large leek, washed well and sliced thinly
  • 4 garlic cloves, minced
  • 1 lb mushrooms, halved or quartered
  • 2 Tbsp fresh sage, chopped finely
  • 2 Tbsp fresh rosemary, chopped finely, divided
  • 1 tsp SnP, each
  • 1/4 tsp cayenne pepper (optional)
  • 3 cups skim milk
  • 6 eggs
  • 1/4 tsp ground nutmeg
  • 10 oz baguette, cubed
  • 7 oz smoked mozzarella, grated

Preparation

  1. In a large skillet, heat EVOO over medium heat. Add leek and garlic, and sauté 3 minutes. Add mushrooms, sage, 1 Tbsp rosemary, SnP and cayenne, if using. Cook about 15 minutes longer until most of the liquid has evaporated. Remove from heat and set aside to cool.
  2. In a large bowl, whisk together milk, eggs and nutmeg. Set aside.
  3. In a casserole dish sprayed with cooking spray, spread out half the cubed baguette. Top with half the cheese, and all of the veg mixture. Top with remaining bread cubes and cheese. Then pour egg-milk mixture over top. Cover with foil, press the bread into the mixture, and refrigerate overnight with a plate on top to encourage the bread to soak up the liquid.
  4. The next morning, preheat oven to 350 degrees. Still covered, put the strata in the oven and bake for 60 minutes, removing foil cover in the last 15 minutes so cheese can melt and bread browns. Let stand 10 minutes before cutting and serving.

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