I always come across fun recipes for Strata, it is an easy and sophisticated dish to make for a lunch or brunch party. Last month’s Real Simple Magazine featured this mushroom and herb recipe, since I had all of the ingredients on hand I thought I would give it a whirl over the weekend. I used whole wheat bread instead of the country bread so mine was a bit more dense than normal. Next time I will stick to the country bread for a fluffier outcome. It was really tasty and the parsley really gave it an extra punch. I love using fresh herbs! Serve yours with fresh fruit or a garden salad for a complete meal.
4 tablespoons olive oil, plus more for the baking dish
1 medium onion, chopped
1 8- to 10-ounce package button mushrooms, trimmed and quartered
1/2 cup chopped fresh flat-leaf parsley
6 large eggs
2 cups whole milk
kosher salt and black pepper
1/2 pound country bread, cut into 1-inch pieces (about 6 cups)
2 cups shredded fontina or cheddar cheese
Heat oven to 350° F. Oil an 8-inch square baking dish. Heat 3 tablespoons of the oil in a large skillet over medium-high heat.
Add the onion and cook, stirring, until tender, 3 to 4 minutes.
Add the mushrooms and cook, tossing occasionally, until tender and any liquid has cooked off, 4 to 6 minutes more.
Remove from heat and mix in the parsley.
Meanwhile, in a bowl, whisk together the eggs, milk, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the bread, cheese, and mushroom mixture and toss; transfer to the prepared dish. Bake until golden brown and set, 50 to 60 minutes.