Cheesy sausage & mushroom strata
Indulge in the savory flavors of cheesy sausage and earthy mushrooms with this delicious strata recipe. Perfect for brunch or a cozy dinner.
Ingredients:
- 2 tablespoons butter
- 1 bunch scallions, trimmed and sliced
- 230g mushrooms (such as cremini or shiitake), sliced
- 230g sausage meat, sweet or hot
- 340g day-old enriched bread (such as brioche or challah), cubed or torn into ¾-inch-thick pieces
- 6 eggs
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon mustard, grainy or Dijon
- 90g sharp cheddar, shredded and divided
- 30g fresh thyme, roughly chopped
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground pepper
- Salad greens, for serving
- Lemon wedges, for serving
Instructions:
- Melt the butter in a 12-inch cast-iron skillet. Cook the scallions and mushrooms until they are soft, which should take approximately 5 to 8 minutes. Then, add the sausage and cook it while breaking it into smaller pieces with a wooden spoon, until it is no longer pink, which should take an additional 5 minutes. Set this mixture aside.
- Combine the bread with the cooked sausage in a large bowl. Once mixed, transfer everything back to the skillet.
- In another large bowl, mix together the eggs, milk, cream, mustard, 2 ounces of cheddar cheese, thyme, salt, and pepper until well blended. Pour this egg mixture over the bread mixture and gently press the bread to absorb the liquids. Let it sit for at least 15 minutes. Alternatively, you can cover and refrigerate it overnight, but make sure to bring it to room temperature before baking.
- Preheat the oven to 350°F. Sprinkle the remaining cheese on top of the strata. Bake until it puffs up, turns golden, and sets in the center, which should take about 50 to 60 minutes or until a knife or toothpick comes out clean when inserted. Let it rest for 10 minutes before serving warm with salad greens and lemon wedges.
Summary:
- Calories: 3416 kcal
- Fat: 213 g
- Protein: 159 g
- Carbs: 226 g
- Potassium: 3815 mg
- Magnesium: 399 mg