Mushroom and Herb Strata

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 734 calories
    • Fat 45 g
    • Sat Fat 18 g
    • Cholesterol 395 mg
    • Sodium 1,416 mg
    • Protein 36 g
    • Carbohydrate 45 g
    • Sugar 16 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 570 mg


  1. Check 4tablespoons olive oil, plus more for the baking dish
  2. Check 1 medium onion, chopped
  3. Check 1 8- to 10-ounce package button mushrooms, trimmed and quartered
  4. Check 1/2cup chopped fresh flat-leaf parsley
  5. Check 6 large eggs
  6. Check 2cups whole milk
  7. Check kosher salt and black pepper
  8. Check 1/2pound country bread, cut into 1-inch pieces (about 6 cups)
  9. Check 1/2pound fontina or Cheddar, grated
  10. Check 4cups mixed greens (about 3 ounces)
  11. Check 2teaspoons white wine vinegar


  1. Heat oven to 350° F. Oil an 8-inch square baking dish. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until tender, 3 to 4 minutes. Add the mushrooms and cook, tossing occasionally, until tender and any liquid has cooked off, 4 to 6 minutes more. Remove from heat and mix in the parsley.
  2. Meanwhile, in a bowl, whisk together the eggs, milk, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the bread, cheese, and mushroom mixture and toss; transfer to the prepared dish. Bake until golden brown and set, 50 to 60 minutes.
  3. In a bowl, toss the greens with the vinegar, the remaining oil, and ¼ teaspoon each salt and pepper. Serve with the strata.