Description
A cozy and hearty Mushroom Sourdough Strata, perfect for brunch gatherings, blending crusty sourdough, earthy mushrooms, and creamy cheese.
Ingredients
Scale
- 1 loaf sourdough bread, cut into ½ inch cubes
- 3 teaspoons oil, divided
- 3 whole shallots, thinly sliced
- 1 pound mushrooms, thinly sliced
- 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
Instructions
- Preheat your oven to 375°F (190°C). Spread the sourdough cubes on a cookie sheet and bake for about 12 minutes until crispy.
- In a skillet, heat 1 teaspoon of oil over medium-high heat. Add the thinly sliced shallots and caramelize them for about 13 minutes.
- In another skillet, use the remaining oil to cook the mushrooms until dry and fragrant.
- Whisk together the eggs, milk, yogurt, Dijon mustard, and a pinch of salt and pepper in a large bowl.
- 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 sit for 3-4 minutes.
- Transfer to a greased baking dish, cover with foil, and bake for 30 minutes. Remove the foil, sprinkle with the remaining goat cheese, and bake uncovered for another 30 minutes.
- Serve warm, garnished with fresh thyme and extra Dijon mustard on the side.
Notes
Can be prepared in advance and stored in the fridge until baking. Great for feeding a crowd or an intimate gathering.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: strata, brunch, mushroom, sourdough, comfort food