If you’re searching for a cozy, hearty dish to brighten up your breakfast or brunch, I’ve got just the thing for you. This Kale and Mushroom Strata Recipe is one of my absolute favorites because it’s like a warm hug on a plate—packed with greens, earthy mushrooms, and gooey cheese all baked into custardy perfection. Trust me, once you try it, you’ll be making it again and again for weekends or even a special holiday table.
Why You’ll Love This Recipe
- Comfort in Every Bite: The warm custard-soaked bread with savory kale and mushrooms creates a satisfying, soul-warming meal.
- Make-Ahead Friendly: You can prep it well in advance and pop it in the fridge to bake later, perfect for busy mornings or guests.
- Versatile and Nutritious: Loaded with greens and mushrooms, it’s a clever way to sneak in veggies while still feeling indulgent.
- Crowd-Pleaser: I’ve made this for family gatherings and everyone always asks for seconds (and the recipe!).
Ingredients You’ll Need
The flavors in this Kale and Mushroom Strata Recipe come together beautifully with just a handful of fresh, simple ingredients. You’ll find that picking quality mushrooms and hearty bread makes all the difference!
- Olive oil: I like using extra virgin for its rich flavor, and it helps sauté those onions and mushrooms perfectly.
- Yellow onion (or shallot): Adds a sweet, savory depth; shallots work really well if you want something milder.
- Wild mushrooms: I prefer a mix like cremini, shiitake, or oyster for a nice earthy bite—but button mushrooms work in a pinch.
- Dinosaur kale: Sturdier than curly kale, it holds up great in this strata and has a wonderful texture.
- Bread: Use something sturdy like a rustic country loaf or sourdough to absorb that custard without getting mushy.
- Gruyere cheese: This adds a lovely nutty, melty flavor that really ups the strata game.
- Parmesan cheese: Just a sprinkle for that salty kick and extra umami boost.
- Eggs: They bind everything together into that luscious custard texture you’re aiming for.
- Half and half (or cream/milk): Half and half strikes the perfect balance richness-wise, but you can adjust to your preference.
Variations
I love playing around with this Kale and Mushroom Strata Recipe depending on what I have in the fridge or what flavor mood I’m in. Feel free to customize it to make it your own—it’s a pretty forgiving recipe!
- Try different greens: I’ve swapped kale for spinach or Swiss chard, which works great if you prefer a milder taste.
- Add sausage or bacon: For a heartier version, I’ve added cooked sausage bits or crispy bacon for that smoky flavor.
- Use different cheeses: Sometimes I use sharp cheddar or fontina instead of Gruyere, depending on what’s on hand.
- Season with herbs: Thyme, rosemary, or chives are wonderful additions for an herbal touch I’ve grown to adore.
How to Make Kale and Mushroom Strata Recipe
Step 1: Toast the Bread to Perfect Dryness
Start by toasting your cubed bread pieces in the oven for about 10-15 minutes. This dry-out process is key to preventing sogginess later, so the bread will soak up that custardy egg mixture without falling apart. I like to keep a close eye after 10 minutes because you want toasted bread, not burnt cubes!
Step 2: Sauté the Onions and Mushrooms Until Tender
Heat 1 tablespoon of olive oil over medium heat in a big sauté pan. Toss in the sliced onions and mushrooms, sprinkle with salt and pepper, and cook slowly until they soften and release their moisture—about 15 minutes. This slow sauté develops that deep umami flavor I absolutely love. Stir occasionally to avoid sticking, and if the pan dries out, add a splash more olive oil.
Step 3: Wilt the Kale until Bright Green and Tender
Add the dinosaur kale to your mushroom mixture. Season again with salt and pepper, and cook it down for 4-6 minutes. I always cover the pan with a lid to speed up wilting, adding a little olive oil if it looks dry. You want the kale tender but still with a bit of bite—not too mushy!
Step 4: Combine Everything Into the Custard Mixture
In a large mixing bowl, add the toasted bread cubes. In another bowl, whisk together eggs, half and half, Gruyere cheese, Parmesan, and a pinch of salt and pepper until smooth and creamy. Pour this custard over the bread, then fold in the kale and mushroom mixture. This is the magic moment where the layers mingle. Gently press everything down to make sure the bread soaks up the custard evenly.
Step 5: Refrigerate and Bake to Golden Perfection
Transfer your mixture to a covered baking dish—my holy grail for this is my Le Creuset Dutch oven. Cover it with the lid and refrigerate for at least 2 hours, or up to 12 if you want to prep the night before (great for busy mornings!). When you’re ready, preheat the oven to 350°F. Remove the lid and bake for 45-60 minutes, until the top is beautifully browned and the strata is set. If the top starts browning too fast, just pop the lid back on and continue baking.
Pro Tips for Making Kale and Mushroom Strata Recipe
- Use Day-Old Bread: I discovered that using bread that’s a day or two old helps it absorb the custard better without turning soggy.
- Don’t Skip the Sauté: Cooking the veggies first is what builds incredible flavor—skip this step and your strata will taste flat.
- Cover While Baking if Needed: If the top is browning too fast, cover the dish with foil or a lid to ensure even cooking without burning.
- Make Ahead Convenience: I often assemble the night before and refrigerate; it’s a huge timesaver and the flavors develop beautifully overnight.
How to Serve Kale and Mushroom Strata Recipe
Garnishes
I like to sprinkle some fresh chopped chives or parsley on top just before serving for a pop of color and fresh flavor. Sometimes, a little extra parmesan on the side is perfect too if you want an added cheesy boost.
Side Dishes
This strata pairs wonderfully with a crisp green salad or fresh fruit salad to balance the richness. I’ve also served it alongside roasted breakfast potatoes for a filling brunch spread that everyone loved.
Creative Ways to Present
For holiday brunches, I’ve baked individual portions in ramekins, which looks so fancy but is easy to serve. I’ve also layered colorful heirloom tomatoes and avocado slices on the side for a fresh, vibrant presentation that guests always comment on.
Make Ahead and Storage
Storing Leftovers
I usually store leftover strata covered tightly in the fridge for up to 3 days. It reheats nicely, and the flavors actually mellow out a bit, making leftovers even more comforting.
Freezing
I’ve had good luck freezing leftover slices wrapped well in foil and plastic wrap. Just thaw overnight in the fridge before reheating, and you’ll still get that comforting custard texture.
Reheating
The best way I’ve found to reheat this is in a 350°F oven covered with foil for about 15-20 minutes, so it warms through without drying out. I avoid microwaving because it can make the texture rubbery.
FAQs
-
Can I use other types of bread for this strata?
Absolutely! Sturdy breads like country, sourdough, or even a good baguette work best because they soak up the custard without turning to mush. Avoid very soft sandwich bread as it tends to get too soggy.
-
Is it necessary to refrigerate the strata before baking?
Yes, refrigerating allows the bread to fully absorb the custard and meld with the vegetables and cheese, resulting in a perfect texture. You can refrigerate for as little as 2 hours or up to 12 hours for more convenience.
-
Can I make this recipe dairy-free?
You can swap out the dairy by using plant-based milk and vegan cheese alternatives. Keep in mind the texture and flavor will be different, but it’s a doable modification for dairy-free diets.
-
How long will leftovers keep?
Stored in an airtight container in the refrigerator, leftovers typically last 3 days. For longer storage, freezing is recommended.
-
Can I add meat to the kale and mushroom strata?
Yes! Adding cooked sausage, bacon, or ham can add a nice savory punch. Just be sure to drain any excess fat before mixing with the other ingredients.
Final Thoughts
I absolutely love how this Kale and Mushroom Strata Recipe manages to be both nutritious and decadent—it feeds my soul and fuels my day. Whether you’re feeding family, brunch guests, or just want a comforting dish to enjoy, this will quickly become a staple. Give it a try, and I’m confident you’ll be as hooked as I am. Don’t forget to toast that bread just right and sauté those mushrooms slowly—it’s where the magic starts!
Print
Kale and Mushroom Strata Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This custardy Kale and Mushroom Strata combines sautéed wild mushrooms, kale, and caramelized onions with a rich custard, Gruyere and Parmesan cheeses, and cubed bread, baked to golden perfection. It’s a hearty and flavorful breakfast or brunch dish that’s perfect for holiday tables or cozy weekend mornings.
Ingredients
Vegetables and Bread
- 2 tablespoons olive oil
- 1 yellow onion (or shallot, sliced)
- 16 ounces wild mushrooms (trimmed and sliced)
- Kosher salt and freshly ground pepper, to taste
- 16 ounces dinosaur kale (stemmed and cut into pieces)
- 8 cups cubed bread (cut or torn into 1 inch pieces)
Dairy and Eggs
- 2 cups Gruyere cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
- 10 eggs
- 2.5 cups half and half (or heavy cream or milk)
Instructions
- Toast Bread: Preheat your oven and toast the cubed bread for 10-15 minutes until dried out. This step ensures the bread absorbs the custard well without becoming soggy.
- Sauté Vegetables: In a large sauté pan over medium heat, warm 1 tablespoon of olive oil. Add the sliced onion and mushrooms, seasoning with kosher salt and freshly ground pepper. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 15 minutes.
- Wilt Kale: Add the dinosaur kale to the pan with the onions and mushrooms, season again with salt and pepper, then cook, stirring often, until the kale is wilted, about 4-6 minutes. Cover the pan with a lid for faster wilting and add more olive oil if needed.
- Prepare Custard Mixture: In a large bowl, combine the toasted bread cubes. In a separate bowl, whisk together the eggs, half and half, Gruyere cheese, Parmesan cheese, salt, and pepper. Pour this custard mixture over the bread, then fold in the sautéed vegetable mixture to combine evenly.
- Refrigerate: Transfer the combined mixture to a covered baking dish or Dutch oven. Cover with a lid and refrigerate for at least 2 hours, up to 12 hours, to allow the bread to soak in the custard fully.
- Preheat Oven: About 30 minutes before baking, preheat your oven to 350°F (175°C).
- Bake Strata: Remove the lid from the baking dish and bake the strata uncovered for 45-60 minutes. Bake until the top is nicely browned and the custard is set. If the top begins to brown too quickly, cover the dish with the lid and continue baking until done.
- Cool and Serve: Remove from the oven and let the strata cool slightly before serving. This allows it to set and makes it easier to cut.
Notes
- This strata combines vegetables, custard, and bread to create a perfect balance of flavors and textures for a comforting breakfast or brunch dish.
- Refrigerating the strata mixture allows the bread to soak up the custard fully, ensuring a moist and custardy interior.
- Gruyere cheese adds a sweet, nutty flavor that pairs beautifully with the earthiness of mushrooms and kale.
- You can use half and half, heavy cream, or milk depending on your desired richness.
- If the top browns too quickly during baking, covering with a lid traps moisture and prevents burning while allowing the strata to cook through.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 5 g
- Sodium: 395 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.02 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 217 mg
