Mushroom and Herb Strata

Mushroom and Herb Strata
Christopher Baker
five_whole_stars
Click a Star to Rate This Recipe
preparation
20
minutes
cooking
80
minutes
other
0
minutes
Serves 4

Ingredients

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

Directions

  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.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 734
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments