Mushroom Sourdough Strata

Picture this: a lazy Sunday morning, the aroma of fresh coffee swirls in the air, and laughter drifts softly from the kitchen. It’s the perfect backdrop for a cozy brunch celebration, and nothing captures that essence quite like a warm, hearty Mushroom Sourdough Strata. This dish has a special place in my heart, as it’s reminiscent of family gatherings and the joy of sharing delicious food with loved ones. Each bite is a savory hug, filling not just your belly, but your soul too.

What really draws me to this Mushroom Sourdough Strata is its comfort factor. It’s a delightful blend of crusty sourdough, earthy mushrooms, and creamy cheese that marries beautifully into a dish that feels indulgent yet is surprisingly simple to prepare. And, honestly, who could resist a strata that looks as good as it tastes?

Why you’ll love this recipe

So what makes this Mushroom Sourdough Strata a must-make? First of all, the combination of flavors is absolutely out of this world! The tangy sourdough bread serves as the perfect base, soaking up all that rich, savory egg mixture, while the caramelized shallots and mushrooms bring a deep umami punch that’s irresistible. If that’s not enough, throw in some gooey mozzarella and creamy goat cheese, and you’ve got a dish that’s destined to be a hit.

This recipe is incredibly versatile, too. It’s ideal for feeding a crowd, yet can be halved for a more intimate gathering. Plus, it can even be prepped in advance, allowing you to relax and enjoy the company of your guests without any last-minute rush. With flavors that beg for a cozy evening by the fire, what’s not to love?

Gather these ingredients

Here’s what you’ll need to whip up this delightful strata:

• Sourdough Bread (1 loaf): Cut into ½ inch cubes. Sturdy sourdough allows the strata to hold its shape beautifully while soaking up all that goodness.
• Oil (3 teaspoons, divided): I usually go for olive oil, but feel free to use whatever you have on hand for sautéing.
• Shallots (3 whole, thinly sliced): These little gems add a mild sweetness and a touch of sophistication.
• Mushrooms (1 pound, thinly sliced): I love cremini or button mushrooms, but get creative with whatever you fancy!
• Fresh Thyme (2 teaspoons): If thyme isn’t your jam, a mix of herbs like rosemary or sage can work beautifully too.
• Large Eggs (10): They provide that lovely custardy base we crave.
• Whole Milk (2 cups): Creamier than low-fat, it helps achieve that rich texture we love.
• Plain Yogurt (½ cup): Adds a delightful tang and creaminess. You can also substitute with sour cream!
• Dijon Mustard (2 tablespoons): For a dash of zing; it really elevates the flavors in the dish.
• Salt and Pepper (a pinch of each): Essential for seasoning—don’t be shy!
• Grated Mozzarella (1 cup): The melty goodness that elevates this dish to another level.
• Goat Cheese (4 ounces, divided): Adds creaminess and a tangy bite that is simply divine.
• Fresh Thyme (½ teaspoon, for garnish): Because a little fresh herb never hurt anyone!

Preparing Mushroom Sourdough Strata

Ready to dive into the cooking process? Let’s make it happen!

1. Preheat your oven to 375°F (190°C). Spread the sourdough cubes on a cookie sheet and bake for about 12 minutes until crispy. This step makes all the difference, trust me!
2. In a skillet, heat 1 teaspoon of oil over medium-high heat. Add the thinly sliced shallots and caramelize them, stirring occasionally, for about 13 minutes. They should be beautifully golden and sweet.
3. In another skillet, use the remaining oil to cook the mushrooms until they’re dry and fragrant, then add them to the shallots. This combination fills your kitchen with magic!
4. Whisk together the eggs, milk, yogurt, Dijon mustard, and a pinch of salt and pepper in a large bowl until well combined.
5. In a separate large bowl, mix the crispy bread cubes with the mushroom mixture, mozzarella, and half of the goat cheese. Pour the egg mixture over the top and mix until incorporated. Let it sit for 3-4 minutes; it’s when all that savoriness sinks in.
6. Transfer to a greased baking dish, cover with foil, and bake for 30 minutes. After that, remove the foil, sprinkle with the remaining goat cheese, and bake uncovered for another 30 minutes. That cheese should be all melty and inviting!
7. Serve warm, garnished with fresh thyme and an extra bit of Dijon mustard on the side for that pop of flavor. Enjoy!

Best way to enjoy it

This dish is stunning all on its own, but let’s talk pairings. I love serving it alongside a crisp salad with a bright vinaigrette to balance the richness. You could even add crispy bacon or sausage for a heartier brunch spread. And for those with a sweet tooth, some fresh fruit or a drizzle of maple syrup could bring a delightful contrast. The options are endless!

Storage and reheating tips

If you have leftovers (which I doubt will happen), fret not! This strata keeps surprisingly well. Just store it in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, reheat slices in the oven or microwave until warm. If you want to freeze it, cut it into portions, wrap each slice tightly, and freeze for up to a month. Just make sure to let them thaw in the fridge overnight before reheating!

Pro chef tips

• Don’t skip toasting the sourdough cubes; it’s a crucial step for texture!
• Feel free to mix in other veggies; spinach or bell peppers would add a beautiful color and flavor.
• If you’re a garlic lover, sauté some minced garlic with the shallots for an added depth that’s simply intoxicating.

Creative Twists

Want to make this dish your own? Here are some ideas to play with:

• Herbs Galore: Swap out thyme for fresh basil or even dill, depending on your mood and what’s in season!
• Spice It Up: Add a sprinkle of red pepper flakes or even crumbled sausage for some heat.
• Cheesy Dreams: Mix in a different cheese like cheddar or fontina for a whole new flavor profile.

Ingredients

• 1 loaf sourdough, cut into ½ inch cubes
• 3 teaspoons oil, divided
• 3 whole shallots, sliced thin
• 1 pound mushrooms, sliced thin
• 2 teaspoons fresh thyme leaves
• 10 large eggs
• 2 cups whole milk
• ½ cup plain yogurt
• 2 tablespoons Dijon mustard
• 1 pinch salt and pepper
• 1 cup grated mozzarella
• 4 ounces goat cheese, divided
• ½ teaspoon fresh thyme, for garnish

Directions to follow

1. Preheat oven to 375°F (190°C). Bake sourdough cubes on a cookie sheet for 12 minutes until crispy.
2. Heat 1 teaspoon of oil in a skillet over medium-high heat and caramelize shallots for about 13 minutes.
3. In another skillet, add remaining oil and cook mushrooms until dry, then combine with shallots.
4. Whisk together eggs, milk, yogurt, Dijon mustard, and seasonings.
5. Mix bread, mushroom mixture, mozzarella, and half the goat cheese together. Pour egg mixture over the top and mix well, letting it sit for 3-4 minutes.
6. Transfer to a greased baking dish, cover, and bake for 30 minutes. Remove foil and bake uncovered for another 30 minutes, adding remaining goat cheese 5 minutes before it’s done.
7. Serve warm garnished with fresh thyme and a bit of Dijon mustard. Enjoy!

Your questions answered

• Can I prepare this dish in advance? Absolutely! Assemble it the night before and pop it in the fridge. Just bake it in the morning!
• Is this vegetarian-friendly? Yes! Just ensure that the cheese used is vegetarian and you’ll be all set!
• What’s a good side dish option? A fresh, vibrant salad or roasted vegetables will complement this dish wonderfully.
• Can I use other kinds of bread? Yes! Stale ciabatta or French bread would work well too. Just aim for something hearty.
• How long does it keep? It can stay fresh in the fridge for about 3 days, or you can freeze it for a month!

Cooking is more than just putting food on the table; it’s about creating connections, savoring moments, and sharing love through flavors. This Mushroom Sourdough Strata is a testament to all those heartfelt sentiments. I can’t wait for you to try it, play around with your variations, and tell me all about your experience in the comments. Happy cooking, my friends!

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