Brie & Mushroom Breakfast Strata
It doesn't take much, I found, to form a memorable breakfast casserole, but it does require a touch of investment in some quality ingredients - like delicious bread and decadent cheese - and perhaps a touch willpower. ignore the lewd number of eggs. and cream. I even have experimented over the years with Cheddar, Gouda, Parmesan and Gruyere, but I even have to mention that Brie has produced the simplest recipes so far . A generous handful is sprinkled throughout this recipe, and when it melts, it creates an upscale , sticky "sauce" for sauteed mushrooms and custard-soaked bread.
INGREDIENT
2 tablespoons of vegetable oil
1 large shallot, chopped
1 to 2 large garlic cloves, chopped
1 pound mixed mushrooms, like bella, cremini or shiitake, sliced
3 to 4 stalks of fresh thyme
1/2 cup dry wine , like sauvignon blanc
9 large eggs, lightly beaten
2 cups milk
1 cup cream
2 tablespoons of Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
1 pound (16 ounces) of diced French bread , daily or toasted
1 round (8 ounce) Brie, shelled and dig 1/2 inch cubes
1/4 cup freshly grated parmesan
Freshly ground kosher salt and black pepper
INSTRUCTIONS
1.Grease an 11 x 7 inch (1 1/2 pint) baking sheet with butter and put aside .
2.In a large skillet or skillet, heat the vegetable oil over medium to medium heat. Add the shallots and cook until tender, about 3 minutes, followed by the garlic, saute for an additional 30 seconds. Add the mushrooms, thyme leaves and a pinch of salt. Cook until the mushrooms are golden, 8 to 10 minutes. Pour within the wine and increase the warmth to high. Cook, let the grapes bubble firmly, until all the juices are cooked.
3.Meanwhile, beat eggs, cream, milk, Dijon mustard, salt and a touch black pepper during a large bowl. Place the diced half the bread on rock bottom of the prepared baking sheet, followed by half mushrooms and half diced brie. Pour half the egg mixture on top. Arrange the remainder of the bread, followed by the mushrooms and brie on top. Pour the remaining egg mixture evenly over the bread and press gently to form sure each portion is saturated. Cover and chill for two hours or overnight.
4.Preheat oven to 350 ° F. Cover baking sheet with aluminium foil and place on baking sheet. Bake the layers for hour . Remove the foil, add the grated Parmesan and continue cooking, without the lid, until fluffy and golden, 15 to 25 minutes. Let stand 10 to fifteen minutes before serving.
5.To Freeze: Wrap the baking sheet tightly in wrapping , then cover it with foil. Label it with cooking dates and directions and freeze it for later use. Remove from freezer and thaw within the refrigerator overnight. Heat to temperature half-hour before cooking; bake consistent with instructions.
