Serves 4 – 6
4 ounces fresh mushrooms, sliced
1/2 cup chopped onion
1 1/2 cups milk
1 teaspoon chopped fresh marjoram
1/2 teaspoon salt
1 teaspoon chopped fresh basil
1/4 teaspoon pepper
6 slices day old bread
1 teaspoon dry mustard
1/2 cup Gruyere cheese, grated
1/4 cup Parmesan, grated
1/2 cup sharp white cheddar, grated
1 cube butter (you won’t use it all)
Saute mushrooms and onions in 1 Tablespoon butter.
Butter one side of the bread. You can cube the bread or leave it whole if the slices aren’t too thick. You’re basically building a bread lasagne.
Put half the bread in an 8X8X2 pan that you have lightly buttered.
Top with mushroom- onion mixture, sprinkle with mustard and cheeses, reserving a bit to sprinkle on top.
Mix milk with eggs, herbs, salt and pepper. Pour over bread.
Cover and let sit overnight in fridge.
Bake uncovered for 50-60 minutes at 375 (325 if Pyrex).
This recipe can be tweaked to make lots of different versions of strata. Shrimp or crab and leek. Bacon, mushroom, spinach. Roasted vegetable. You get the idea.
Recipe thanks to Merianne Myers.