Mushroom and Asparagus Strata
Prep Time: 25 minutes
1 pound thin asparagus spears
1 tablespoon olive oil
4 cups sliced fresh mushrooms (such as button, portobello, and/or shiitake) (about 10 ounces)
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground white or black pepper
2 cups shredded Swiss and/or Edam cheese (8 ounces)
2 tablespoons snipped fresh dill or 1 teaspoon dried dill weed
6 slices French or Italian bread, cut into 4x1x1-inch sticks
6 eggs
2¼ cups half-and-half, light cream, or whole milk
¼ cup grated Romano, Parmesan, or other hard grating cheese
Fresh dill sprigs (optional)
1. Clean asparagus. Snap off woody bases. If spears are thick, cut in half lengthwise. Cut spears into 3-inch pieces. In a large saucepan, bring a small amount of water to boiling. Add asparagus. Cook, uncovered, for 1 minute. Drain and rinse immediately with cold water. Set aside to drain on paper toweling.
2. In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper. Cook over medium-high heat for 4 to 5 minutes or until nearly all of the liquid has evaporated, stirring often. Set aside.
3. In a medium mixing bowl combine the shredded cheese and snipped or dried dill. Arrange half the bread pieces in the bottom of a lightly greased 2-quart rectangular baking dish. Top with half of the mushrooms, half of the cheese mixture, and half of the asparagus. Repeat with remaining mushrooms, cheese mixture, and asparagus. Top with remaining bread pieces.
4. In a mixing bowl beat together eggs and half-and-half. Pour mixture over layers in dish. Press lightly with the back of a spoon to thoroughly moisten bread. Sprinkle desired grated cheese over top. Cover and refrigerate for at least 2 hours or up to 24 hours.
5. Preheat oven to 325ºF. Uncover and bake strata for 45 minutes or until a knife inserted near the center comes out clean. Remove from oven. Let stand about 10 minutes. To serve, cut into 6 to 8 squares or rectangles. Garnish each serving with dill sprigs, if desired.
Makes 6 to 8 servings.
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