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
Scale
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
