Cooking With Chef Hermann: Breakfast Strata with Gruyere and Mushrooms
Breakfast Strata with Gruyere and Mushrooms
- 13 oz. sourdough bread torn into 1 1/2inch pieces and dried out
- 2 TB Olive oil
- 8 oz. shitake mushrooms (or mixture mushrooms)
- 2 garlic cloves, minced
- Salt and Pepper
- 2 TB Butter
- 3 leeks, white part only, sliced thin
- 1 bunch baby kale
- 8 large eggs
- 2 TB Dijon mustard
- ½ tsp dried rosemary
- 2 ½ C Whole Milk
- 6 oz. Gruyere cheese, grated
- 3 oz. Parmesan cheese, grated
Heat oven to 350F and grease a 13 x 9 baking dish, or 10 “high sided cast-iron skillet.
In skillet, heat oil and sauté leeks until tender, add garlic and mushroom cooking until tender and browned. Add kale and cook just until greens have brightened. Remove from heat and set aside.
Whisk together the eggs, milk, rosemary and Dijon. Add salt and pepper to taste.
Layer half the bread with kale/mushroom mixture. Add half the egg mixture and half the cheeses. Layer the other half of the bread on top, adding the rest of the kale/mushroom mixture and then the egg mixture. Sprinkle cheeses on top.
Bake for 35 to 40 minutes, until no liquid seeps when you cut into it with a knife.
Can make ahead and re-heat in 300F oven for 20 minutes.