Strata with Sausage, Mushrooms, and Cheddar Cheese

This is technically a breakfast dish. But, I am a big fan of breakfast for dinner. Or lunch. So, you know, you can eat this whenever you want. I don’t care. K was thrown off because I didn’t describe it as a breakfast dish, but he realized it was. He was all “isn’t this breakfast food?”, and I gave a look of “who doesn’t like eggs, cheese, sausage, and bread together?”. Duh.

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And besides, I had been in love with cheese. Major crush.

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White cheddar popcorn, cheesy store-brand Cheetos, Sour Cream and Cheddar Cheese potato chips…this was just the next step. You can use whatever cheese you like. Normally I buy shredded cheese for recipes, but this time I decided to grate it myself. It turns out that it wasn’t as hard as I remembered. Hmm. So now I am keeping blocks of cheese in the freezer ready for grating. Yay!

Directions for Strata with Sausage, Mushrooms, and Cheddar Cheese

Adapted from America’s Test Kitchen

  • 8 ounces Italian bread, sliced 1/2 inch thick
  • 2 Tablespoons butter (or alternative)
  • 1/2 cup chopped onion (or shallots)
  • 2 cups (8 ounces) sliced mushrooms
  • 8 ounces sausage (not in casing)
  • 1/2 cup dry white wine
  • 2 cups shredded Cheddar cheese (I also mixed in some mozzarella)
  • Salt and Pepper
  • 6 eggs
  • 1.75 cups milk

Begin by preheating the oven to 225 degrees and placing the slices of bread on a baking sheet. Bake, turning halfway through, for about 20 minutes until the bread is dry and crisp. Spread the butter on one side of each slice of bread.

Brown the sausage in a large pan over medium heat. As it cooks, add the mushrooms, onion, and some pepper.

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Continue to stir and cook until the mushrooms and onions are nicely browned.

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Transfer the mixture to a bowl.

Return the pan to medium heat and simmer the wine in it.

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When the wine reduces to about 1/4 cup, set it aside to cool.

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Meanwhile, grease an 8×8 baking dish. Arrange half of the bread, buttered side up.

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Then, layer half of the sausage mixture on top.

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Sprinkle 1/2 of the cheese on top.

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Then, repeat the layering with the remaining bread and sausage, and another 1/2 cup of cheese.

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Whisk together the eggs, reduced wine, milk, and a bit of salt and pepper in a large bowl.

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Pour this over the bread/sausage/cheese layers.

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Cover the surface of the baking dish with plastic wrap, then place a weight on top (a 2 pound bag of powdered sugar works well). Refrigerate for at least one hour, or overnight.

When ready to bake, preheat the oven to 325 degrees. While the oven preheats, leave the baking dish to sit at room temperature (for 20 minutes). Remove the weight on top of the dish, then sprinkle with the remaining cheese.

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Bake until the edges and center are puffed and the sides have pulled away slightly from the dish. This will take about 50 minutes. Cool on a rack for 5 minutes before serving.

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Directions for Strata with Sausage, Mushrooms, and Cheddar Cheese (without pictures)

Adapted from America’s Test Kitchen

  • 8 ounces Italian bread, sliced 1/2 inch thick
  • 2 Tablespoons butter (or alternative)
  • 1/2 cup chopped onion (or shallots)
  • 2 cups (8 ounces) sliced mushrooms
  • 8 ounces sausage (not in casing)
  • 1/2 cup dry white wine
  • 2 cups shredded Cheddar cheese (I also mixed in some mozzarella)
  • Salt and Pepper
  • 6 eggs
  • 1.75 cups milk

Begin by preheating the oven to 225 degrees and placing the slices of bread on a baking sheet. Bake, turning halfway through, for about 20 minutes until the bread is dry and crisp. Spread the butter on one side of each slice of bread.

Brown the sausage in a large pan over medium heat. As it cooks, add the mushrooms, onion, and some pepper. Continue to stir and cook until the mushrooms and onions are nicely browned. Transfer the mixture to a bowl.

Return the pan to medium heat and simmer the wine in it. When the wine reduces to about 1/4 cup, set it aside to cool. Meanwhile, grease an 8×8 baking dish. Arrange half of the bread, buttered side up. Then, layer half of the sausage mixture on top. Sprinkle 1/2 of the cheese on top. Then, repeat the layering with the remaining bread and sausage, and another 1/2 cup of cheese.

Whisk together the eggs, reduced wine, milk, and a bit of salt and pepper in a large bowl. Pour this over the bread/sausage/cheese layers. Cover the surface of the baking dish with plastic wrap, then place a weight on top (a 2 pound bag of powdered sugar works well). Refrigerate for at least one hour, or overnight.

When ready to bake, preheat the oven to 325 degrees. While the oven preheats, leave the baking dish to sit at room temperature (for 20 minutes). Remove the weight on top of the dish, then sprinkle with the remaining cheese. Bake until the edges and center are puffed and the sides have pulled away slightly from the dish. This will take about 50 minutes. Cool on a rack for 5 minutes before serving.

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3 thoughts on “Strata with Sausage, Mushrooms, and Cheddar Cheese

  1. Pingback: Tips-y Tuesdays: Leftovers Help | fudgingahead

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