Cheese Mushroom Strata
Elevate your weekend brunch or cozy dinner with this Cheese Mushroom Strata, a hearty and flavorful baked dish that combines the earthy richness of sautéed mushrooms, creamy Gruyère cheese, and soft, crusty bread. Enhanced with aromatic garlic, onions, and a touch of Dijon mustard, this savory bread pudding is soaked in a luscious custard of eggs, milk, and heavy cream, then baked to golden perfection. The layers of melted Parmesan and Gruyère bring an irresistible cheesy goodness, while dried thyme adds an herby depth. Perfect for feeding a crowd, this make-ahead strata is easy to assemble and delivers comfort in every bite. Garnish with fresh parsley for a bright finish and serve warm for a dish that's sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces white or cremini mushrooms
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 8 cups loaf of crusty bread, cubed
- 8 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the diced onion and cook for another 3-4 minutes until softened. Stir in the minced garlic, salt, black pepper, and dried thyme, cooking for an additional 1-2 minutes. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together eggs, milk, heavy cream, and Dijon mustard until smooth and fully combined.
Spread half of the cubed bread in an even layer in the prepared baking dish. Sprinkle half of the mushroom mixture evenly over the bread layer, followed by half of the shredded Gruyère cheese and half of the grated Parmesan.
Repeat the layers with the remaining bread, mushrooms, Gruyère, and Parmesan. Press lightly to compact the layers.
Slowly pour the egg mixture evenly over the entire dish, ensuring it soaks into all the layers. Cover the baking dish with aluminum foil and allow it to sit for 15 minutes to allow the bread to absorb the liquid.
Place the covered dish in the preheated oven and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden brown and the strata is set.
Remove from the oven and let the strata rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 435 mg | 33% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
