Cheesy Spinach and Mushroom Strata
A deeply layered, make-ahead breakfast bake with golden edges, tender custard, and savory richness
There are dishes you cook in a rush — and then there are dishes you assemble slowly, let rest overnight, and bake when the house is quiet and hungry.
A strata belongs firmly in the second category.
The word “strata” means layers, and that’s exactly what this dish celebrates: layers of bread, vegetables, cheese, and custard that rest together long enough to transform into something cohesive and comforting. It’s part bread pudding, part savory casserole, part brunch centerpiece.
This Cheesy Spinach and Mushroom Strata is earthy, creamy, golden on top, tender in the center, and deeply satisfying. It’s the kind of dish that works equally well for holiday brunch, meal prep, or a cozy dinner with a simple salad on the side.
And best of all — it improves with time.
What Is a Strata?
A strata is a baked egg custard layered with bread and fillings. Unlike scrambled eggs or frittatas, a strata is assembled ahead of time so the bread absorbs the egg mixture completely. The result is a soft, soufflé-like interior with structured slices.
The keys to success are:
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Slightly stale bread
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Proper custard ratio
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Thorough sautéing of vegetables
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Adequate resting time
When these elements align, the dish becomes more than the sum of its parts.
Ingredients (Serves 8–10)
Bread Base
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1 loaf (about 12–14 ounces) crusty sourdough or French bread, cut into 1-inch cubes
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1 tablespoon olive oil (if toasting bread)
Vegetable Filling
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2 tablespoons butter or olive oil
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8 ounces cremini or button mushrooms, sliced
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1 small yellow onion, finely diced
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3 cloves garlic, minced
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5 ounces fresh spinach (about 5 cups loosely packed)
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried thyme (optional but recommended)
Cheese Layer
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1½ cups shredded mozzarella
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1 cup shredded sharp cheddar
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½ cup grated Parmesan
Custard
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8 large eggs
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2½ cups whole milk
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½ cup heavy cream
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1 teaspoon Dijon mustard
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½ teaspoon salt
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¼ teaspoon black pepper
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Pinch of freshly grated nutmeg
Optional Enhancements
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¼ teaspoon red pepper flakes
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½ cup crumbled goat cheese
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2 tablespoons chopped fresh chives
Step 1: Prepare the Bread
Preheat oven to 350°F (175°C).
If your bread is fresh, spread cubes on a baking sheet, drizzle lightly with olive oil, and toast for 8–10 minutes until slightly dry but not browned.
Why this matters:
Strata depends on absorption. Fresh bread can become soggy. Slightly dry bread absorbs custard evenly and maintains structure.
Remove from oven and let cool.
Step 2: Sauté the Mushrooms Properly
Heat butter or olive oil in a large skillet over medium heat.
Add mushrooms in a single layer. Do not overcrowd.
Let them cook undisturbed for 3–4 minutes before stirring. This allows browning instead of steaming.
Once mushrooms begin to caramelize, add onion. Cook another 4–5 minutes until softened.
Add garlic and thyme. Cook 30 seconds.
Add spinach in batches, stirring until wilted. It will shrink significantly.
Season with salt and pepper.
Important: Cook until most moisture evaporates.
Excess water is the enemy of a good strata.
Remove from heat and let cool slightly.
Step 3: Prepare the Custard
In a large bowl, whisk together:
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Eggs
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Milk
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Cream
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Dijon mustard
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Salt
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Pepper
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Nutmeg
Whisk thoroughly until smooth.
The cream enriches the texture, while Dijon adds subtle depth without making it taste “mustardy.”
Nutmeg enhances the dairy flavor and pairs beautifully with spinach.
Step 4: Layering the Strata
Grease a 9x13-inch baking dish.
Layer half the bread cubes evenly across the bottom.
Top with half the mushroom-spinach mixture.
Sprinkle half the mozzarella and cheddar.
Repeat layers:
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Remaining bread
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Remaining vegetables
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Remaining mozzarella and cheddar
Finish with Parmesan on top.
Slowly pour custard evenly over the entire dish.
Press gently with the back of a spoon to ensure bread absorbs liquid.
Let sit at room temperature for 20 minutes.
Better option: Cover and refrigerate 4 hours or overnight.
Overnight resting produces the best texture.
Step 5: Bake to Golden Perfection
Preheat oven to 350°F (175°C).
If refrigerated overnight, let strata sit at room temperature for 20–30 minutes before baking.
Bake uncovered for 45–55 minutes.
It is done when:
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Center is set but slightly jiggly
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Top is golden brown
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Internal temperature reaches about 165°F (74°C)
If browning too quickly, tent loosely with foil.
Let rest 15–20 minutes before slicing.
Resting allows custard to firm up for clean slices.
Texture and Flavor Profile
A properly made strata should have:
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Crisp golden top
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Creamy interior
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Tender bread structure
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Savory mushroom depth
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Balanced cheesiness
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Light herbal notes
Each bite offers contrast: rich but not heavy, cheesy but not greasy, soft with occasional crisp edges.
Why This Recipe Works
1. Mushroom Browning
Browning concentrates umami flavor and prevents watery filling.
2. Balanced Custard Ratio
The egg-to-dairy proportion ensures a creamy, sliceable texture.
3. Cheese Combination
Mozzarella melts smoothly.
Cheddar adds sharpness.
Parmesan gives salty depth.
4. Resting Time
Absorption ensures even texture throughout.
Variations
Mediterranean Version
Add:
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Sun-dried tomatoes
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Feta cheese
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Fresh basil
Protein Boost Version
Add:
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Cooked crumbled sausage
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Diced ham
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Crispy bacon
Lighter Version
Use:
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2% milk instead of whole
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Reduce cream to ¼ cup
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Use part-skim cheese
Gluten-Free Version
Use:
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Gluten-free crusty bread
Troubleshooting
Strata is too soggy
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Vegetables released too much water
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Bread was too fresh
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Custard ratio too high
Strata is dry
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Too little custard
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Overbaked
Eggs taste rubbery
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Baked at too high temperature
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Overcooked
Make-Ahead & Storage
Refrigerate leftovers up to 4 days.
Reheat slices in oven at 325°F for 10–15 minutes.
Microwave works but softens top.
Freeze individual slices wrapped tightly for up to 2 months.
Serving Suggestions
Serve with:
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Fresh fruit salad
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Light arugula salad with lemon vinaigrette
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Roasted breakfast potatoes
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Freshly brewed coffee
This dish shines at:
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Holiday brunch
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Mother’s Day breakfast
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Weekend gatherings
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Meal prep for busy weeks
Nutritional Benefits
Spinach provides:
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Iron
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Vitamin K
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Folate
Mushrooms provide:
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B vitamins
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Selenium
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Antioxidants
Eggs provide:
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Protein
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Choline
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Healthy fats
Balanced with bread and cheese, this dish offers protein, fiber, and satisfying richness.
Final Thoughts
Cheesy Spinach and Mushroom Strata is not flashy.
It doesn’t rely on complicated technique or rare ingredients.
Its beauty lies in:
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Patience
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Proper layering
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Balanced seasoning
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Allowing time to do its work
It’s a reminder that some of the best dishes are assembled in advance, left alone overnight, and baked when ready.
Layers matter.
Time matters.
Texture matters.
And when all three come together — you get a golden, comforting, sliceable masterpiece that feels at home on any table.
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