MUSHROOM STRATA

MUSHROOM STRATA image

Yield 10 servings

Number Of Ingredients 14

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8 large eggs
4 cups milk
1/2 pound fresh ricotta
1/2 cup chopped parsley
1 teaspoon freshly ground pepper
3 tablespoons extra virgin olive oil
2 leeks, thinly sliced
3 garlic cloves, chopped
2 pounds mixed mushrooms, such as oyster, portabello and cremini, thinly sliced
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt + more for seasoning
1/2 cup dry white wine, such as Chardonnay
1 pound day-old country style bread, cut into 1/2-inch slices
1/4 cup freshly grated Parmesan or Pecorino Romano

Steps:

Spray a 9-by-13-inch baking dish with cooking spray. Mix eggs, milk, ricotta, and parsley in a large bowl. Season with salt and pepper to taste. Heat oil in a pan over medium heat. Add leeks and cook until softened, about 5 minutes. Add garlic, and cook for 2 minutes. Add mushrooms, thyme, 2 teaspoons salt, and pepper, and cook, stirring often, until mushrooms have softened and most of the liquid has evaporated. Add wine, and cook until mostly evaporated. Arrange 1 layer of bread on bottom of prepared dish. Top with half the mushroom mixture, then half the egg-milk mixture. Arrange remaining bread on top, top with remaining mushroom mixture and remaining egg-milk mixture. Cover, and refrigerate for 4 hours or overnight. Preheat oven to 350°. Sprinkle Parmesan over strata, and bake until puffed and golden, about 60-75 minutes. Let stand for 15 minutes before serving.