Creamy Polish Brunch Vegetarian Strata with Mushrooms and Spinach

Allergens

Dairy, Eggs

Ingredients

• 1/2 loaf day
• old crusty white bread, cut into 1
• inch cubes
• 4 cups fresh baby spinach
• 1 pound cremini mushrooms, sliced
• 3 cups whole milk
• 8 large eggs
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Parmesan cheese
• 1/2 cup chopped green onions
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter, melted

Instructions

1. a. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish. b. In a large bowl, whisk together milk and eggs until well combined. Add Dijon mustard, salt, and black pepper, mixing well. c. In the prepared baking dish, evenly layer half of the bread cubes, followed by all the spinach, mushrooms, green onions, and parsley. Sprinkle half of each cheese (shredded sharp cheddar and Parmesan) over the vegetable layer. Pour half of the milk egg mixture over the top. d. Repeat the layering process with the remaining bread cubes, vegetables, cheeses, and milk egg mixture. e. Drizzle melted butter evenly over the top layer. f. Bake for 45 50 minutes or until a knife inserted in the center comes out clean. Allow to cool slightly before serving.

Chef’s Insight

Using day-old bread adds texture and prevents the dish from becoming too soggy.

Notes

For a more sophisticated flavor profile, add sautéed garlic to the mushroom mixture.