Best 2 Mushroom Sausage Strata Recipes

Indulge in the symphony of flavors with our delectable Mushroom Sausage Strata, a savory masterpiece that combines the earthy notes of mushrooms, the hearty goodness of sausage, and the comforting warmth of bread. This strata is not just a dish; it's an experience that tantalizes your taste buds and leaves you craving for more. Explore our diverse collection of strata recipes, featuring variations that cater to every palate, from the classic Mushroom Sausage Strata to the innovative Spinach and Artichoke Strata. Whether you're hosting a brunch, planning a potluck, or simply seeking a delightful breakfast or dinner option, our strata recipes will surely impress and satisfy.

Let's cook with our recipes!

MUSHROOM SAUSAGE STRATA

Mushroom Sausage Strata image

This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 pound bulk pork sausage
10 slices whole wheat bread, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 large eggs
1 cup 2% milk
1 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper

Steps:

In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses. , In a large bowl, whisk the remaining ingredients; pour over the cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean. , Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 296 calories, Fat 19g fat (8g saturated fat), Cholesterol 170mg cholesterol, Sodium 491mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

MUSHROOM, SAUSAGE AND GRUYERE STRATA

Mushroom, Sausage and Gruyere Strata image

Provided by Marcela Valladolid

Categories main-dish

Time 4h55m

Yield 8 servings

Number Of Ingredients 19

Ingredients

4 tablespoons (1/2 stick) butter
1 clove garlic, minced
1/2 onion, finely chopped
2 cups chopped shiitake mushrooms
1 cup chopped oyster mushrooms
1 tablespoon finely chopped fresh thyme, plus thyme sprigs, for garnish
4 classic Italian sausages, chopped
2 cups whole milk
1 cup heavy cream
6 large eggs
Kosher salt and freshly ground pepper
2 cups grated Gruyere
4 cups stale baguette cubes
Oil, for greasing the pan
All-purpose flour, for flouring the pan
4 tablespoons (1/2 stick) butter
2 tablespoons all-purpose flour
1 cup chicken broth
Kosher salt and freshly ground pepper

Steps:

For the strata: In a large saucepan over medium-high heat, melt the butter. Add the garlic and onion and cook until the onion is translucent, about 5 minutes. Add the oyster and shiitake mushrooms and chopped thyme and saute until the mushrooms are tender, about 5 minutes. Remove the mushrooms to a plate. In the same saucepan, add the sausage and cook until no longer pink, about 5 minutes. Transfer the sausage to the plate, leaving the drippings behind for gravy (refrigerate the drippings until ready to make the gravy).
In a large bowl, whisk together the milk, cream and eggs. Season with salt and pepper. Add the cheese and reserved mushrooms and sausage to the mixture. Mix in the bread cubes. Refrigerate for at least 3 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Grease a bundt pan with oil. Add a little flour to the pan so the strata doesn't stick. Add the strata mixture to the pan and bake until deep golden brown, 50 to 60 minutes. Let cool slightly, then transfer to a plate.
For the gravy: While the strata is baking, heat the reserved sausage drippings in a saucepan over medium heat. Add the butter and cook until melted. Add the flour and continue to cook until the mixture starts to thicken, about 5 minutes. Gradually whisk in the chicken broth while cooking. Add a pinch of salt and some pepper.
Serve the strata with the warm gravy and garnish with fresh thyme sprigs.

Tips:

Use fresh ingredients: The fresher the ingredients, the better your strata will taste. Look for mushrooms that are firm and plump, and sausage that is a deep red color.
Sauté the mushrooms and sausage: Sautéing the mushrooms and sausage before adding them to the strata will help to develop their flavor and prevent the strata from becoming watery.
Use a variety of cheeses: Using a variety of cheeses will give your strata a more complex flavor. Try using a combination of hard cheeses, such as cheddar and Parmesan, and soft cheeses, such as mozzarella and ricotta.
Don't overmix the batter: Overmixing the batter will make the strata tough. Just mix until the ingredients are combined.
Bake the strata in a water bath: Baking the strata in a water bath will help to prevent it from drying out.

Conclusion:

Mushroom sausage strata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying meal, give mushroom sausage strata a try!