CARMELIZED ONION, MUSHROOM, BACON AND ARTICHOKE STRATA

CARMELIZED ONION, MUSHROOM, BACON AND ARTICHOKE STRATA image

Yield 8-10 Servings

Number Of Ingredients 19

Carmelized Onions:
1 Tbsp Butter
1 Tbsp Olive Oil
4 Large Onions
Mushrooms:
1 Tbsp Olive Oil
8 oz. Baby Portabella Mushrooms (sliced)
4 oz. Shitake Mushrooms (sliced)
1/2 lb. Bacon (cooked and crumbled)
2 Cans Artichokes (drained and chopped)
8 oz. Provolone Cheese (shredded)
8 oz. Goat Cheese (crumbled)
1 Loaf Fresh Sourdough Bread
2 Tbsp Butter (melted)
Egg Mixture:
6 eggs
2 1/2 Cups Whole Milk
1 tsp Salt
1/2 tsp Pepper

Steps:

Heat oil and butter for the onions over medium-high heat in a large skillet or wok. Add onions and cook until carmelized, about 10-15 minutes. Meanwhile heat oil for the mushrooms over medium-high heat in a seperate skillet. Cook until soft, about 7-10 minutes. Once cooked combine the onions and the mushrooms. Slice enough bread to cover the bottom of a 13X9 baking dish about an inch thick. Cube the rest of the bread into about 1/2" cubes. On top of the sliced bread, layer half of the mushroom/onion mixture, artichokes, goat cheese, and provolone. Repeat layers. Add cooked bacon to the top of the final cheese layer. Top with the cubed bread. Press down into pan. Pour the egg mixture over the top. Drizzle with 2 tbsp melted butter. Cover and refridgerate overnight. Preheat oven to 350. Uncover and let strata set at room temperate for 30 minutes before cooking. Cook for 1 hour. Turn broiler on high until golden brown, about 2 minutes. Slice and serve.