ASPARAGUS, GOAT CHEESE AND PORTO BELLO MUSHROOM STRATA (for eight)
1 tablespoon extra-virgin olive oil
1-1/2 cups chopped yellow onion
¼ teaspoon dried thyme
3 cloves garlic, finely chopped
one 8-ounce package baby bella mushrooms, thinly sliced
½ pound asparagus, trimmed and cut into 1 inch lengths
1 teaspoon salt
9 large eggs
2-3/4 cups whole milk
2 tablespoons Dijon mustard
3 tablespoons chopped parsley
black pepper to taste
8 cups (1 inch) cubes sourdough bread
12 ounces herb or plain goat cheese, crumbled (about 3 cups)
- 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 ½ teaspoon of the salt and cook 5 minutes longer. Set aside.
- Whisk together eggs, milk, mustard, parsley, pepper and remaining ½ teaspoon salt in a large bowl. Set aside.
- Butter a 3-quart gratin dish or other shallow baking dish. Spread one third of bread cubes in dish and top evenly with one third of mushroom mixture. Sprinkle with one third of cheese. Repeat layering twice, ending with cheese. Pour egg mixture evenly over the top.
- Refrigerate, covered with plastic wrap, for at least 8 hours to allow bread to absorb custard.
- Let strata stand at room temperature for 30 minutes. Put a rack in middle of oven and preheat oven to 350*. Bake strata, uncovered, until puffed, golden brown and cooked through, about 55 minutes. Let stand for 5 minutes before serving.
adapted from a Whole Foods Market recipe