The amount of bread you need should fill the dish. In a 9 inch square or round casserole (or a 9 inch springform pan) measure out the toasted bread.Add the spinach to the pan and cook another 5 minutes until the spinach is wilted and completely cooked down. In a large sauté pan over medium heat, cook the onions, mushrooms and herbs in the butter until vegetables are softened, about 7 minutes.Place the bread cubes on a baking sheet and toast in the oven until golden brown, about 10 minutes. Then, when you're almost ready to eat, GO! Pop it into the oven and bake for about an hour and 15 minutes.STOP! If you're making this the night before you want to serve the strata, stop here and pop the prepared strata into the fridge.Pour the egg custard mixture over the top.Dump the mushroom-y bread cubes into the pan and spread it as evenly as you can.Doing so will keep the egg custard mixture in the pan, and is an especially essential step if you're using a springform pan. Crinkle the paper around in your dish until the whole baking dish or pan is lined with parchment paper. This is probably going to be the most annoying step, so just know that going in. Fuss around for a few minutes with parchment paper.Whip up a custard! In other words, combine the cream, milk, eggs, Dijon mustard and nutmeg, and get them all frothed up in a blender.Toss the mushroom-spinach mixture with the toasted bread and shredded Swiss cheese.Sauté the mushrooms with butter, onions and thyme.So, go forth and strata with confidence! You can do it! Here’s how: With lots of cheese and heavy cream, it’s almost impossible to have it NOT be delicious. With nine steps, is not our quickest recipe ever.
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