MUSHROOM, SAUSAGE AND GRUYERE STRATA
Provided by Marcela Valladolid
Categories main-dish
Time 4h55m
Yield 8 servings
Number Of Ingredients 19
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.
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Joe Martinez (mage)
[email protected]I can't wait to make this strata again.
Saqlain Saqi
[email protected]This strata is a keeper!
Tahal Maher
[email protected]I would definitely recommend this strata recipe to others.
Napho Mambu
[email protected]This is the best strata recipe I've ever tried.
I love Raidian shougon
[email protected]This strata is so versatile. You can add or remove ingredients to suit your taste.
Arslan Ahmad
[email protected]Easy to make and delicious. What more could you ask for?
Joseph Hudson
[email protected]This strata is a great way to use up leftover ingredients.
Edirisa Ashirafu
[email protected]Perfect for a lazy weekend breakfast.
Bobby The Handsome Guy Johnson
[email protected]This strata is a great way to start your day.
Asim ch
[email protected]I've made this strata several times and it's always a hit.
Sajid Maseeh
[email protected]This strata is so easy to make and it's always a crowd-pleaser.
Omid Naseri
[email protected]I love that this strata can be made ahead of time. It's perfect for busy mornings.
max lee
[email protected]This strata is a great way to use up leftover bread and cheese.
belinda akinyi
[email protected]I made this strata for a brunch party and it was a huge hit! Everyone loved it.
Leon Miles
[email protected]This strata was just okay. I found the flavors to be a bit bland and the bread pudding texture was too dry.
Dauri Vasquez
[email protected]I'm not usually a fan of strata, but this one changed my mind. The combination of ingredients is perfect and the bread pudding texture is amazing.
Ezeoke Anthony
[email protected]This is my new go-to breakfast casserole. It's easy to make and always comes out delicious. I've even made it for dinner a few times.
Miyelle Milligan
[email protected]This strata was a hit with my family! The flavors of the mushrooms, sausage, and Gruyère cheese were perfectly balanced. I especially loved the crispy bread layer on top.