STRATA WITH MUSHROOMS AND CHARD
I make stratas - savory bread puddings - when I find myself with a stale baguette on hand, even if it's so hard that the only way to slice it is to saw it. A strata is as comforting as macaroni and cheese, and it makes a great one-dish meal.
Provided by Martha Rose Shulman
Categories dinner, easy, main course, side dish
Time 2h
Yield Serves four to six
Number Of Ingredients 13
Steps:
- If the bread is soft, toast it lightly and rub each slice front and back with the cut clove of garlic. Cut in 1-inch dice. If the bread is stale, just rub the slices with garlic and cut them into 1-inch dice. Place in a very large bowl, and toss with 2/3 cup of the milk. Set aside.
- Place the dried mushrooms in a bowl or a Pyrex measuring cup, and cover with 1 1/2 cups boiling water. Allow to sit for 30 minutes. Set a strainer over a bowl, line with cheesecloth, a coffee filter or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all of the broth. Rinse, away from the strainer, in several changes of water to wash off sand. Squeeze out excess water. Chop coarsely. Measure out 1 cup of the mushroom broth, and combine with the remaining milk.
- Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish or gratin. Heat a large skillet over medium-high heat, and add the chard. Stir until the leaves begin to wilt in the liquid left on them after washing. Cover the pan, and let the chard steam until it has completely collapsed, about two minutes. Uncover and stir. When all of the chard has wilted, remove from the pan and rinse briefly with cold water. Press or squeeze out excess liquid. Chop coarsely and set aside.
- Add 1 tablespoon of the olive oil to the pan, turn the heat down to medium and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the reconstituted mushrooms, the rosemary and the chard. Stir together for a couple of minutes, and season to taste with salt and pepper. Remove from the heat, and transfer to the bowl with the bread cubes. Add the cheeses, and toss together. Arrange in the baking dish.
- Beat together the eggs in a medium bowl. Add salt to taste (I use 1/2 to 3/4 teaspoon), the remaining milk and the mushroom broth. Add a few twists of the peppermill and pour over the bread. Press the bread down into the custard mixture. Sprinkle a little Parmesan over the top, and drizzle on the remaining olive oil. Place in the oven, and bake 40 to 50 minutes, until puffed and browned. Remove from the oven, and serve hot or warm.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 473 milligrams, Sugar 6 grams, TransFat 0 grams
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Bryan Curdi
curdi90@hotmail.frI'm not a huge fan of strata, but this recipe changed my mind. It's so flavorful and satisfying.
Asad Kunbhar
asad-k53@aol.comThis strata is a great way to use up leftover bread and vegetables. It's also a great way to get a healthy and satisfying meal on the table without a lot of fuss.
kaytlyn kind
kaytlyn.k@hotmail.comI love how versatile this recipe is. You can easily change up the vegetables, cheese, and bread to suit your own preferences.
Rahim Haider
h@yahoo.comI'm always looking for new strata recipes and this one didn't disappoint. It's definitely going into my regular rotation.
Habiul Hasan
hhasan@yahoo.comThis strata is a great make-ahead breakfast or brunch. It's also perfect for potlucks and parties.
mosongo Geoffrey
geoffrey.m@hotmail.comI've tried several strata recipes, but this one is by far the best. It's the perfect balance of flavors and textures.
Rai Sunny
s-r69@yahoo.comThis recipe is a keeper! It's easy to make and always turns out delicious.
Camara Yaya
camarayaya@hotmail.comI love the idea of this recipe, but I found that it was a bit too time-consuming. I think I'll try a different strata recipe next time.
Elsa Antoine
e58@aol.comThe strata was a little bland for my taste. I would have liked it better with some more herbs or spices.
Md Ayaci
m_a@hotmail.frI thought the strata was a bit dry. I might add some more milk or cream next time.
Kaileb Rollinson
k.rollinson14@yahoo.comThis was my first time making strata and it came out perfectly. I'll definitely be making it again.
New Station
new.s@gmail.comI love that this recipe uses simple, everyday ingredients. It's a great way to get a healthy and satisfying meal on the table without a lot of fuss.
Princss __phtma
__phtma-p@gmail.comThis is a delicious and easy strata recipe. It's perfect for a lazy weekend breakfast or brunch.
ayaz khattak ayaz1234
ayaz_k@gmail.comI've made this strata several times now and it's always a winner. It's a great way to use up leftover bread and vegetables.
Tahmina Akter
aktertahmina@hotmail.comI made this for a brunch party and it was a huge success. Everyone raved about it.
Alvia Tanjin
alvia_tanjin30@gmail.comThe strata was a hit with my family. Even my picky eater loved it!
Nitesh Bista
bista.nitesh63@yahoo.comThis strata turned out beautifully, like the photos in the recipe. I was impressed with how well the flavors of the mushrooms and chard complemented each other.