Mushroom StrataPosted: January 25, 2010
We had some ends and bits of bread that were languishing in a brown paper bag in the cupboard for a little over a week (maybe more). I was going to throw it away today (cabinet cleaning), and discovered that it wasn’t moldy, just rock hard. I decided to be extra frugal and figure out a way to use it in tasty dinner. I know the list looks long, but this strata does not have that many ingredients. I threw in the sour cream because we had some leftover in the fridge and the splash of red wine is one that has been sitting around for cooking various things. The bulk of this meal can be made from just about any sauteed vegetable, eggs, milk and stale bread. Cheese helps. Cheese always helps.
- 1 lb white mushrooms, cleaned and chopped
- 2 onions, finely chopped
- 3 cloves garlic, minced
- olive oil
- red pepper flakes
- 1/2 cup seitan or veggie sausage, chopped (omit or use real meat if you like)
- splash of red wine or water or broth
- 4 cups cubed stale bread
- 1/2 cup sour cream or yogurt (light/low-fat is fine)
- 4 eggs
- 1 cup soy milk (or regular)
- 1/2 cup cheddar cheese, grated
- Heat a bit of olive oil in a large frying pan and saute the onions for about 5-7 minutes (until they brown). Add garlic and saute for another minute or 2. Add a splash of red wine or other liquid if the mixture is sticking to the pan.
- Add the seitan/sausage and cook until browned.
- Stir in the mushrooms and cook, covered, over low heat for about 10 minutes. The mushrooms will release a lot of moisture, so peek in on them every couple of minutes. When they look golden and delicious, remove the lid and let the liquid cook down a bit.
- While the mushrooms are cooking, mix up the eggs, milk, sour cream and a bit of salt, pepper and the red pepper flakes (depends on how salty/spicy you like things).
- Preheat the oven to 400F.
- Place the bread bits in a dutch oven or casserole dish.
- Pour the hot mushroom mixture over the bread bits and mix it all around.
- Add the liquid ingredients and combine (this can sit overnight in the fridge and made for breakfast or dinner the next day).
- Sprinkle the cheese on top and feel free to add more or use a different kind of cheese! The cheddar was left over from someone bringing it to a dinner party. I bet Gruyere or goat cheese would be amazing with the mushrooms.
- Put a lid on the dutch oven or just cover tightly with tinfoil.
- Bake for about 45 minutes. Uncover and bake for another 15-20, until the top gets all bubbly and brown.
- Serve! Excellent for dinner with a green salad or as an amazing brunch dish.