If you’re looking for a cozy, crowd-pleasing breakfast or brunch dish that feels hearty and wholesome, trust me, this Kale and Mushroom Strata Recipe is about to become your new favorite. I absolutely love how the earthy mushrooms and tender kale blend perfectly with gooey, cheesy layers of bread soaked in a rich egg custard. It’s one of those dishes that when you serve it, everyone always asks for the recipe—seriously, it’s fan-freaking-tastic!
Why You’ll Love This Recipe
- Comforting and Flavorful: The combination of mushrooms, kale, and cheeses creates deep, rich flavors you’ll savor in every bite.
- Make-Ahead Friendly: You can prep it the night before, so busy mornings become stress-free brunches.
- Nourishing and Wholesome: Loaded with vegetables and protein, it’s a balanced dish everyone in the family will enjoy.
- Versatile for Any Meal: Perfect for breakfast, lunch, or even a light dinner paired with a salad.
Ingredients You’ll Need
Choosing fresh, quality ingredients really makes a difference in this Kale and Mushroom Strata Recipe. Wild mushrooms add incredible earthiness that marries beautifully with the firm, slightly bitter kale. Here are the essentials that bring it all together along with some tips to make shopping easier.
- Olive oil: Use a good quality extra virgin olive oil for cooking the veggies—it adds a subtle fruity richness.
- Yellow onion or shallot: Adds a sweet and savory base note to the strata. Shallots offer a milder, more delicate flavor if you prefer.
- Wild mushrooms: I like a mix like cremini, shiitake, or oyster for a variety of textures and earthy flavors.
- Dinosaur kale: Also known as lacinato kale, this variety holds up well to cooking without getting mushy.
- Bread: Stale or day-old rustic bread works best to soak up all the custard without falling apart.
- Gruyere cheese: It melts perfectly and has a slightly nutty flavor that’s key in this dish.
- Parmesan cheese: Adds a sharp, salty kick to balance the creaminess.
- Eggs: The binding agent that creates the luscious custard texture.
- Half and half (or heavy cream or milk): For richness—half and half hits a sweet spot between creamy and light.
- Kosher salt and freshly ground pepper: Season to taste; these simple seasonings highlight all the other ingredients.
Variations
One of the things I love about this Kale and Mushroom Strata Recipe is how easy it is to make it your own. Whether you’re vegan, love spicy foods, or want to add some protein punch, there’s room to play.
- Add cooked sausage or bacon: My family goes crazy when I toss in a bit of crumbled sausage for an extra savory boost.
- Use different greens: Spinach or Swiss chard work well if you want to switch up the kale.
- Make it vegetarian or vegan: Swap out the dairy cheeses for plant-based alternatives and use a flax egg or chickpea flour batter to replace the eggs.
- Spice it up: I sometimes add a pinch of red pepper flakes or smoked paprika to the mushroom mixture for a little kick.
How to Make Kale and Mushroom Strata Recipe
Step 1: Toast the Bread to Perfection
First things first, you want to dry out the bread by toasting it in your oven for 10-15 minutes. This step is crucial because it helps the bread soak up the egg mixture without turning soggy. When I first tried skipping this step, the strata was mushy in spots, so this little trick is a game-changer!
Step 2: Sauté Onions and Mushrooms
Heat half the olive oil in a large sauté pan over medium heat. Add the sliced onion (or shallot) and mushrooms, sprinkle with salt and pepper, and cook for about 15 minutes, stirring occasionally. The goal is to soften them gently and bring out their natural sweetness and earthiness. Trust me, patience here rewards you with layers of flavor.
Step 3: Wilt the Kale
Once your mushrooms and onions look beautifully caramelized, add the kale pieces and season again to taste. Stir and cook until the kale wilts, about 4-6 minutes. I like to cover the pan with a lid to speed things up—it traps the steam and softens the kale just right. Add a splash more oil if it looks dry.
Step 4: Assemble Your Strata
In a large bowl, toss the toasted bread cubes. In a separate bowl, whisk together the eggs, half and half (or cream), shredded Gruyere, grated Parmesan, and some salt and pepper. Pour this rich mixture over the bread, stirring gently to coat every piece. Then fold in the savory mushroom and kale mixture. It’s okay if some of the bread gets soggy—that’s exactly what you want!
Transfer everything into your baking dish—I love using my trusty Le Creuset Dutch oven for its even heat distribution and rustic charm. Cover with the lid and refrigerate for at least 2 hours or up to 12 hours. This soak time is where the magic happens, letting the bread soak up the custard fully.
Step 5: Bake Until Golden and Puffy
Preheat your oven to 350°F (175°C). Remove the lid and pop your strata into the oven. Bake for 45-60 minutes until the top is beautifully browned and the custard is set. If the top starts to brown too quickly, just cover the dish with the lid to prevent burning. When it’s done, let it cool slightly before serving.
Pro Tips for Making Kale and Mushroom Strata Recipe
- Dry Bread is Essential: Toasting the bread beforehand prevents sogginess and helps the custard absorb evenly.
- Use a Mix of Mushrooms: I found that combining wild mushrooms adds complexity and depth in flavor versus just one type.
- Don’t Skip the Chill Time: Letting the strata rest in the fridge really improves texture—it’s worth the wait.
- Watch the Bake Time: If the crust browns too fast, covering with a lid avoids burnt edges while cooking through perfectly inside.
How to Serve Kale and Mushroom Strata Recipe
Garnishes
I love sprinkling a little fresh chopped parsley or chives on top just before serving—it adds a pop of color and a subtle fresh note. A light drizzle of truffle oil can also elevate the mushroom flavor if you’re feeling fancy. Sometimes, I throw on a few toasted pine nuts for crunch; it’s a little extra that makes a big difference.
Side Dishes
This strata pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. I also like serving it alongside roasted tomatoes or a light fruit salad to bring bright, refreshing contrast. For brunch, a side of fresh mixed berries and a cup of strong coffee rounds out the meal perfectly.
Creative Ways to Present
For special occasions, I’ve served the strata in individual ramekins for a chic, personalized touch. You could also cut it into squares and arrange on a platter for buffet-style gatherings. During the holidays, I sometimes top each portion with a fried egg—the runny yolk makes it extra indulgent and impressive!
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers covered tightly in the fridge for up to 3 days. The strata holds its texture surprisingly well and reheats beautifully, which means no waste and plenty of tasty meals to enjoy later on.
Freezing
If I have a big batch, I slice the strata into squares and freeze individual portions in airtight containers or freezer bags. When ready to eat, I thaw overnight in the fridge. Freezing does soften the crust a bit, but it’s still delicious and very convenient for quick meals.
Reheating
To reheat, I prefer using the oven at 325°F for about 15-20 minutes to get the edges crispy again. Microwaving works in a pinch but can make it a little soggy. Heating slowly and uncovered keeps that wonderful strata texture intact.
FAQs
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Can I use other types of greens instead of kale?
Absolutely! Spinach, Swiss chard, or even collard greens work great if you want a milder flavor or just a change. Just be sure to wilt them properly like you do with the kale to avoid excess moisture.
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What’s the best bread to use for strata?
Rustic, country-style bread with a sturdy crust is ideal because it holds up to the custard soaking without becoming mushy. Day-old bread or even sourdough are perfect. Avoid super soft sandwich bread, which can become soggy too fast.
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How far ahead can I assemble the strata?
You can assemble it the night before and refrigerate it covered for up to 12 hours. This resting time makes the custard soak the bread perfectly and enhances the flavors when baked.
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Can I make this recipe dairy-free?
Yes! Swap the cheeses for plant-based alternatives and use your favorite dairy-free milk such as almond, oat, or coconut. For the eggs, you can experiment with chickpea flour or flaxseed meal as egg replacers though the texture will vary slightly.
Final Thoughts
This Kale and Mushroom Strata Recipe holds a special place in my kitchen because it’s one of those dishes you can make ahead, feed a crowd, and feel great about serving. The layers of flavor and comforting custard texture make it a true crowd-pleaser every time. I hope you enjoy making and sharing this recipe as much as I do—it’s like a warm hug on a plate that never gets old!
Print
Kale and Mushroom Strata Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Kale and Mushroom Strata is a savory, comforting baked casserole perfect for brunch or a hearty breakfast. It combines sautéed wild mushrooms, tender dinosaur kale, and caramelized onions with cubes of toasted bread soaked in a rich custard of eggs, half and half, and melted Gruyere and Parmesan cheeses. Baked until golden and set, this strata offers layers of flavor and texture that delight with every bite.
Ingredients
Vegetables
- 1 yellow onion or shallot, sliced
- 16 ounces wild mushrooms, trimmed and sliced
- 16 ounces dinosaur kale, stemmed and cut into pieces
Base
- 8 cups cubed bread (cut or torn into 1 inch pieces)
Dairy & Eggs
- 10 eggs
- 2.5 cups half and half (or heavy cream or milk)
- 2 cups Gruyere cheese, shredded
- ½ cup Parmesan cheese, grated
Other
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Toast the Bread: Preheat your oven and toast the bread cubes for 10-15 minutes to dry them out. This step helps the bread absorb the custard without becoming soggy, providing the perfect texture to your strata.
- Sauté the Vegetables: Warm 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the sliced onion and mushrooms, season with salt and freshly ground pepper, and cook, stirring occasionally until the vegetables are soft and caramelized, about 15 minutes.
- Cook the Kale: Add the dinosaur kale to the pan with the onions and mushrooms. Season with salt and pepper again and cook, stirring until the kale is wilted, about 4-6 minutes. Cover the pan with a lid to speed up wilting if desired, and add additional olive oil if the mixture starts to stick.
- Combine Ingredients: In a large bowl, place the toasted bread cubes. In a separate bowl, whisk together the eggs, half and half, Gruyere cheese, Parmesan cheese, salt, and pepper. Pour this custard mixture over the bread and then add the sautéed vegetable mixture. Stir gently to combine all ingredients thoroughly.
- Refrigerate: Transfer the combined mixture into a covered Dutch oven or baking dish. Cover with a lid and refrigerate for at least 2 hours, or up to 12 hours, allowing the bread to soak up the custard and flavors to meld.
- Bake the Strata: Preheat your oven to 350°F (175°C). Remove the lid from the baking dish and bake the strata for 45-60 minutes, or until the top is browned and the casserole is set and cooked through. If the top browns too quickly, cover with the lid and continue baking until done.
- Serve: Once baked, remove the strata from the oven and let it cool slightly before serving warm. Enjoy this hearty and flavorful dish as a satisfying meal any time of day.
Notes
- Using stale or day-old bread is recommended for best texture in strata.
- You can substitute half and half with heavy cream or whole milk depending on preferred richness.
- Feel free to mix different mushroom varieties for a deeper earthy flavor.
- Prepare the strata a day ahead to save time and enhance flavors.
- Gruyere cheese can be swapped with other semi-hard cheeses like Swiss or cheddar if unavailable.
Nutrition
- Serving Size: 1 slice (about 1/10th of recipe)
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 210mg
