December 19, 2012

Overnight Asparagus & Mushroom Strata {Naptime Everyday}

Overnight Asparagus and Musrhoom Strata via The Naptime Chef

To follow-up on yesterday’s overnight panettone french toast today I am talking about a favorite make-ahead egg-based breakfast – asparagus and mushroom strata. There is something about serving a strata that seems so old school. I remember my Mom making stratas when she entertained at brunch, and I even remember my grandmother making them for dinner when I stayed at her house. It is a true classic that always fits the bill. This is definitely one of those recipes that you need in your back pocket year-round, and is perfect for the holiday season!

A lot of times I make a strata instead quiche because I find the whole process a little bit easier. Since there is no crust making involved a lot of time is saved. Also, once you’ve mastered the basic strata recipe you are really in good shape to make whatever flavor strata you might want. Quiches aren’t quite as flexible. I find them more finicky as they can bake up differently depending on the fillers I choose.

Overnight Asparagus and Mushroom Strata via The Naptime Chef

To make strata I simply follow the instructions below and baked it up for breakfast the next morning. It is perfect for holiday morning breakfasts, or, even, dinners! I traditionally make french toast on Christmas morning but will usually make this on another morning when we have the family in town. It feeds handily feeds a crowd and is just the thing to start off your holiday morning right!

Recipe

Overnight Asparagus & Mushroom Strata

Ingredients

7 or 8 thin stalks of asparagus, trimmed and cut into 2-inch pieces
1 small shallot, finely chopped
1 cup sliced mushrooms
2 tablespoons unsalted butter
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cups coarsely grated Gruyere cheese
1 cup finely grated Parmesan cheese
2 ½ cups 1% milk
8 large eggs
½ pound Ciabatta bread, cut into 1 ½-inch cubes

Instructions

1. In a medium saute pan melt the butter over medium heat and add the asparagus, shallots, and mushrooms. Allow the vegetables to saute for about 5 minutes, or until the mushrooms and shallots are softened and the asparagus can be easily speared with a fork.

2. Meanwhile, Mix the cheeses in a bowl with the salt and pepper and set aside. Then whisk together the eggs and milk and set aside.

3. Generously butter a 13 x 9 baking dish and layer everything as follows: one third of the bread cubes, followed by one third of the cooked vegetable mixture, followed by one-third of the cheese mixture. Repeat this layering two more times. Then, pour the egg and milk mixture over the entire dish, pushing down on the bread so it begins to soak up the custard. Cover the dish and chill it in the refrigerator for 6 hours, or up to 24.

4. Preheat the oven to 350 degrees F. Bring the strata to room temperature, then bake it for 40 to 45 minutes, or until it is puffed up the the bread tops are golden brown. Allow to cool slightly and serve warm.

Naptime Notes

Naptime Recipe Serving ideas

Other things that might taste good in this recipe are four slices of cooked bacon, chopped into small pieces. If you can’t find asparagus try adding 10 ounces of dried, chopped spinach that has been wilted in a pan.

Naptime Stopwatch

20 minutes prep time, 45 minutes bake time

Naptime Reviews

This is always a hit at brunch parties!