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Strata with Mushrooms and Cheese Recipe

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This recipe for Strata with Mushrooms and Cheese, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris & Amy Koski
Added: Thursday, November 8, 2007


3c whole milk (can use some cream if you like it richer)
7 eggs
Kosher salt
2tsp pepper
4 portobello mushroom caps or any hearty mushroom
Olive oil
4 garlic cloves
2 tbsp fresh chopped rosemary
Red pepper flakes
a dash of onion powder
a dash of hot sauce
*any other seasoning you enjoy*
1 large onion diced
11/2 - 2 loaves french bread cubes dried in oven
3-4 cups grated fontina cheese
1/4 cup fresh parsley

Combine milk, eggs, and seasoning in bowl and place in refrigerator.

Cut mushrooms into bite size pieces. Drizzle mushrooms with olive oil. Season with salt, pepper, and some additional seasonings, including rosemary. Roast mushrooms for about 10 min @ 325.

Over medium heat cook onion with olive oil and rosemary, salt and pepper. It is really nice to spice up your onions if you like a flavor punch. We usually add in red pepper flakes, onion and garlic powder, hot sauce, ect.

In a prepared casserole dish layer bread, mushrooms, onions, cheese twice finishing with parsley on top. Pour custard over bread cubes. Place a plate on top of the bread to weigh them down and absorb the moisture. Keep in refrigerator at least 20 minutes or overnight.

Cover and vent with foil and cook at 325 for 1 hour, remove foil and finish strata, about 15 minutes.




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