CHEESY HAM AND MUSHROOM STRATA
Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.
Provided by Food Network Kitchen
Time 9h20m
Yield 4-6
Number Of Ingredients 10
Steps:
- Butter a 9-by-13-inch baking dish.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
- Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F.
- Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
BROCCOLI, MUSHROOM, AND CHEESE BREAKFAST STRATA
Steps:
- Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.
MUSHROOM AND THREE-CHEESE STRATA
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread's shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.
Categories Cheese Dairy Egg Mushroom Vegetable Breakfast Bake Vegetarian Goat Cheese Parmesan Fall Fontina Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool.
- Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.
- Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.
- Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bake strata uncovered until firm in center, puffed and golden, about 1 hour.
MUSHROOM AND CHEESE STRATA
Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ.
Provided by Bev I Am
Categories Breakfast
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
- Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
- Remove from heat.
- In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
- In a greased 2-quart square baking dish place half of the bread cubes.
- Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
- Top with the remaining bread cubes.
- In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
- Pour over layers in dish.
- Cover and chill in the refrigerator for 2 to 24 hours.
- Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
- Let stand 10 minutes.
- To serve, cut into squares; garnish with fresh thyme sprigs.
MUSHROOM, SAUSAGE AND GRUYERE STRATA
Provided by Marcela Valladolid
Categories main-dish
Time 4h55m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the strata: In a large saucepan over medium-high heat, melt the butter. Add the garlic and onion and cook until the onion is translucent, about 5 minutes. Add the oyster and shiitake mushrooms and chopped thyme and saute until the mushrooms are tender, about 5 minutes. Remove the mushrooms to a plate. In the same saucepan, add the sausage and cook until no longer pink, about 5 minutes. Transfer the sausage to the plate, leaving the drippings behind for gravy (refrigerate the drippings until ready to make the gravy).
- In a large bowl, whisk together the milk, cream and eggs. Season with salt and pepper. Add the cheese and reserved mushrooms and sausage to the mixture. Mix in the bread cubes. Refrigerate for at least 3 hours and up to 24 hours.
- Preheat the oven to 325 degrees F.
- Grease a bundt pan with oil. Add a little flour to the pan so the strata doesn't stick. Add the strata mixture to the pan and bake until deep golden brown, 50 to 60 minutes. Let cool slightly, then transfer to a plate.
- For the gravy: While the strata is baking, heat the reserved sausage drippings in a saucepan over medium heat. Add the butter and cook until melted. Add the flour and continue to cook until the mixture starts to thicken, about 5 minutes. Gradually whisk in the chicken broth while cooking. Add a pinch of salt and some pepper.
- Serve the strata with the warm gravy and garnish with fresh thyme sprigs.
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