ARTICHOKE, MUSHROOM AND BACON STRATA
I saw a recipe on the internet by Climbing Grier Mountain but wanted to jazz it up a bit and use my leftovers. I decided to include 3 varieties of previously sauteed mushrooms, blue cheese crumbles, a mix of grated mozzarella & fontina cheese, bacon, marinated artichoke hearts, a small bag of previously diced red/green bell peppers, and a loaf of bread I had made in the bread machine a few days earlier. I love strata! There is just something wonderful about that warm, gooey custard one gets from combining eggs, milk and cheese. Please give this recipe a try and let me know what you think.
Provided by Sherry Blizzard @akflurry
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- Cut up the bacon and stir fry until done. Remove to drain on a paper towel.
- Saute mushrooms (crimini, white and oyster) in a little butter until tender. Season with a little salt and pepper. Add the bacon to the mushrooms and mix. Dice red and green bell peppers. Grate and mix together the cheeses.
- Slice bread into 8-1/2" thick slices and put in the bottom of a deep baking dish that has been sprayed with Pam.
- Spoon some of the marinade from the artichoke hearts on both sides of the bread.
- Layer in this order: Bread, Mushrooms/Bacon, Artichoke Hearts, Cheese, Peppers.
- Repeat with another layer.
- Whisk the eggs and the milk together and pour over the entire dish. Cover with foil (I prefer the no stick) and allow it to sit 1/2 hour before baking.
- Preheat the oven to 375 and bake for 45 minutes with foil. Remove the foil and cook for an additional 25-30 minutes (until nice and bubbly and the bread is just turning golden brown.) Let it sit for 5-10 minutes before plunging in.
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