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

Scale

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

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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