Mushroom and Three-Cheese Strata
A luxurious breakfast casserole combining shiitake mushrooms with three distinctive cheeses - goat cheese, Parmesan, and Fontina - layered between pieces of white bread and baked in a savory custard. Perfect for brunch or special occasions.
Ingredients
- •¼ cup butter
- •1 pound fresh shiitake mushrooms
- •8 cups white bread
- •2¼ cups whole milk
- •1½ cups half and half
- •5 large eggs
- •¾ cup fresh chives
- •2 tablespoons fresh thyme
- •3 cloves garlic
- •1½ teaspoons salt
- •¾ teaspoon ground black pepper
- •9 ounces soft fresh goat cheese
- •1½ cups Parmesan cheese
- •1 cup Fontina cheese
Cooking Instructions
- 1.
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.
15 min
- 2.
Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.
15 min
- 3.
Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.
5 min
- 4.
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.)
15 min
- 5.
Bake strata uncovered until firm in center, puffed and golden, about 1 hour.
60 min