Egg Strata with Mushrooms and Goat Cheese

This mushroom and goat cheese strata is the perfect entertaining dish!  Not only is it a beautiful thing because you can make it a day ahead (which is like a total win because you just pop it in the oven an hour before serving), but it tastes absolutely delicious and blows everyone away with the insane flavor.  It’s a light, fluffy, eggy, cheesy strata party!  At GTK we really pride ourselves on cooking clean and light, but every once in a while it’s okay to step outside of the box and break a few rules!  This is a recipe that has been handed down in our family for years. We’ve made some modifications to lighten it up a bit by cutting the butter and using fat free milk and half and half.  On that note, (Please keep reading to hear the most hilarious story regarding the half and half…you are gonna love this one)….

Here she is, right before being covered with foil to spend the night in the fridge!  All pretty and perfect!  Keep reading….

Stephanie Heymann Photography

After it bakes for a good hour, and smells Ah-Mazing…look how happy Courtney is to serve this one up to her super awesome business partner Kari, and their adorable photographers, Stephanie and Shannon….keep reading….

Stephanie Heymann Photography

Yum!!  We are all dying to eat it!  We are so hungry and did I mention, it smells SO Good? Well, so here’s the best part about this photoshoot.  See below image.  We all ( Kari,   Stephanie , Shannon and I) all take a bite and simultaneously say, “hmmm, it’s so sweet”….”ummm, something seems off”, “why is it sweet?”….and I’m thinking, this is SO odd, it’s a savory dish…what the heck?  It’s NOT supposed to be sweet…Well, I check the ingredients that are in the fridge from the day before and Low and Behold!!!  Look what I found!  It’s French Vanilla flavored half and half!! Oops!! Delicious in your coffee but keep in mind, it’s mixed with goat cheese, mushrooms, green onions, garlic, etc…let’s just say that French Vanilla half and half is not so much a complimentary flavor in this dish.  Please don’t do what I did.  Stick to non-vanilla flavored half and half!  We promise, if you follow the recipe, you WON’T regret it!

Stephanie Heymann Photography

4.0 from 1 reviews

Egg Strata with Mushrooms and Goat Cheese

 

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

Author: Good Thyme Kitchen

Serves: 12

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 pound fresh mushrooms (shiitake, crimini or baby portabellas are all great) - sliced
• 8 C (about 12 slices) rustic white bread - cubed
• 2¼ C nonfat milk
• 1½ C nonfat half and half
• 5 large eggs
• 2 Tbsp fresh thyme - chopped
• ¾ C chopped fresh green onion tops
• 3 garlic cloves, chopped
• 1 tsp. salt
• ½ tsp. ground black pepper
• 9 oz. soft goat cheese - crumbled
• 1 C fontina cheese (4oz) - grated
• 1 C grated parmesan cheese

Instructions

1. Preheat oven to 350°. Butter 13x9x2 glass baking dish.
2. Melt butter and olive oil in a large skillet over medium-high heat. Add mushrooms and saute until tender, about 10 minutes. Season with salt and pepper and allow to cool.
3. Combine the bread and milk in a large bowl. Toss lightly and let it stand for about 15 minutes until liquid is absorbed. Whisk half and half, eggs, green onions, thyme, garlic and S&P in a medium bowl. Stir in goat cheese until combined.
4. Place half of the bread mixture on bottom layer of prepared baking dish. (It's ok if it does not cover the whole dish). Top with half of the mushrooms, parmesan cheese, fontina cheese and half of the milk mixture. Repeat a second layer with remaining ingredients.
5. Bake strata uncovered until puffed and golden. About 1 hour.

** Note - Can be made 1 day ahead. Cover and refrigerate. (Allow to sit at room temp for 30 min prior to baking next day)

3.5.3226