Mushroom and Asparagus Strata
Total Time: 2 hoursYield: 8 Servings
Source: www.wholefoodsmarket.com
Category: Bread
Ingredients
1 tablespoon Olive Oil1 1⁄2 cup Yellow Onion (chopped)
1⁄4 teaspoon Thyme (chopped)
3 cloves Garlic (chopped)
8 ounces Cremini Mushrooms (thinly sliced)
1⁄2 pound Asparagus (cut into 1-inch lengths)
1 teaspoon Salt
8 whole Eggs
1 cup Milk
2 tablespoons Dijon Mustard
3 tablespoons Parsley (chopped)
1⁄4 teaspoon Ground Black Pepper
5 cups Sourdough Bread (cut into 1-inch cubes)
4 ounces Goat Cheese (crumbled)
Directions
- Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside.
- Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.
- Spread half of the bread over the bottom of a lightly greased 9x13-inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight.
- Heat oven to 375 degrees. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.