Spinach mushroom strata

• Produce

  • 12 oz Crimini or button mushrooms
  • 1/3 cup Sun dried tomatoes

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 tsp Mustard powder

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 3/4 tsp Garlic salt
  • 3/4 tsp Kosher salt

• Bread & Baked Goods

  • 4 cups Stale italian or sourdough bread

• Dairy

  • 1 tsp Butter
  • 1/2 cup Gruyere cheese
  • 1 1/2 cups Milk
  • 1/4 cup Parmesan cheese

• Other

  • 8 ounces fresh spinach or 1 box frozen, chopped spinach thawed

Found on garlicandzest.com

Description

Ingredients

• 12 ounces crimini or button mushrooms, thinly sliced
• 1 teaspoon butter
• 8 ounces fresh spinach or 1 box frozen, chopped spinach thawed
• 1/3 cup chopped sun-dried tomatoes
• 1/2 cup gruyere cheese + extra for sprinkling
• 1/4 cup parmesan cheese + extra for sprinkling
• 5 large eggs
• 1 1/2 cups milk
• 1 teaspoon mustard powder
• 1/8 teaspoon cayenne pepper
• 3/4 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon kosher salt, divided
• 4 cups stale italian or sourdough bread, crusts removed, cut into 1/2 cubes

Directions

• In a non stick skillet with a lid, heat over medium high heat until pan is hot. Add sliced mushrooms and 1/4 teaspoon kosher salt to the skillet and stir once or twice. Put the lid on the pan and let the mushrooms give off their liquid for a minute. Continue to check the mushrooms and stir every 30 seconds or so until all of their liquid has been given up and mushrooms are slightly browned. Transfer the mushrooms to a medium bowl.
• Add the butter to the pan and saute the fresh spinach until it just wilts. Transfer the spinach to a fine mesh sieve and press on the spinach with the back of a spoon to squeeze out all the excess liquid. Chop the spinach on a cutting board then add it to the mushrooms
• Place spinach in a clean dish towel and squeeze out all the liquid and add it to the mushrooms. Toss the sun-dried tomatoes with the spinach and mushrooms, set aside. In a medium bowl whisk together the eggs, milk, mustard powder, cayenne pepper, garlic salt, black pepper and remaining 1/2 teaspoon kosher salt. Stir in the cheeses. Spray a 4-5 cup casserole dish with nonstick spray. Add 1/3 of the bread cubes. Sprinkle with half of the vegetable mixture. Pour 1/3 of the egg and cheese mixture over the vegetables. Top with 1/3 of the bread cubes and the remaining half of the vegetables. Top with the remaining bread and pour the rest of the egg/cheese mixture evenly over the bread. Use your hands to press the bread lightly into the mixture to soak up the egg custard. Top with a sprinkling of gruyere and parmesan cheese. Cover and refrigerate for 8 hours or overnight. Take the strata out of the refrigerator half an hour before youre ready to bake. Preheat the oven to 350 degrees. Bake strata for 45-50 minutes until puffed, browned and bubbly. Let it rest for 10 minutes before serving.