Mushroom And Swiss Cheese Strata

The Globe and Mail is pairing it with bacon and spinach. Longos makes it using cream cheese and smoked salmon. But today, the BLT Project is taking strata into new territory using the infallible combination of sautéed mushrooms, Swiss cheese and sweet honey maple ham.

Some think of strata as a savoury bread pudding. Others say it more of a layered French toast. Then there are those who argue it’s more of bread lasagna or a crust-less quiche. None of these descriptions are wrong, but if strata could be summarized in one word it would be delicious.

Fun fact: the word strata is plural for stratum which, in geology, refers to a layer of rock or soil with certain characteristics. It makes sense since this dish involves a number of layers — layers of bread, layers of filling, followed by layers of cheese and repeated until you fill the baking dish. Then you top the dish with beaten eggs and baked, resulting in cheesy layers of ham, sautéed mushrooms and onion sandwiched between flavourful layers of bread.

Rich, hearty and very filling, a Mushroom And Swiss Cheese Strata can be made the night before, tossed into an oven the morning after and served with a light salad for an easy brunch.

Mushroom And Swiss Cheese Strata

Adapted from Longos 2012 Calander

-8 slices of Swiss cheese

-6 slices of whole wheat bread

-6 slices of honey maple ham

-4 large eggs

-1 1/2 cups of 2 per-cent milk

-1 1/2 small white onions, julienne

-10 small button mushrooms, sliced

-1 tbsp of yellow mustard

-2 tbsp of olive oil

– 1 1/2 tsp of salt and pepper

Serves four

1. Let’s start by preparing the mushroom and onion filling. Set the skillet to medium-high heat and add in the olive oil. Toss in the onion and sauté for four minutes. Add in the mushroom and continue to cook for another two minutes or until the onions are soft and slightly golden and the mushrooms are browned and shrunken in size. Set aside to cool.

2. In a medium-sized mixing bowl, add eggs, mustard, milk, salt and pepper and whisk until the eggs are beaten.

3. In a 8″ by 8″ baking dish (an aluminum roasting pan or similar size from the dollar store will substitute if need be), add the bread, cutting up any slices of bread to fill in the remaining gaps.

5. Layer the remaining ingredients on top of the bread, starting with the ham, sautéed vegetables, cheese and bread. Repeat until the baking dish is filled and top with the cheese.

6. Cover the dish with plastic wrap and refrigerate for three hours or overnight. When ready to eat, bake for 45 minutes at 350°F on the lower rack of the oven.

7. Slice into quarters and savour with a small salad for a delectable breakfast meal or brunch item.


Tags: , , , , ,

Categories: Bread, Eggs, Ham, mushrooms, Onions, Recipe


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