Spinach Mushroom Strata Recipes

Steps:

• Squeeze liquid from spinach and set aside.
• Heat butter over medium heat and cook onion and mushrooms until soft.
• Add 1/2 teaspoon of the salt and the pepper and nutmeg and cook for one minute.
• And spinach, stir, and remove from heat.
• In a lightly buttered 1 1/2 to 2 quart casserole, spread one third of the bread cubes across the bottom, then 1/3 of the spinach mixture, then 1/3 of the Gruyere, and 1/3 of the Parmesan.
• Continue layering ingredients, finishing with a cheese layer.
• Whisk together the milk, eggs, and mustard. Pour evenly over casserole.
• Bake at 350 degrees for about 45 minutes, until golden brown and puffy in the middle. Casserole can be refrigerated overnight before cooking.

Steps:

• Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
• Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
• Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
• Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
• Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
• Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Steps:

• Spray a 9"x11" dish with cooking spray.
• In a large skillet, heat olive oil; add onion and garlic. Cook for 3 minutes.
• Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 8 minutes. Set aside.
• In a medium bowl, whisk together eggs, half and half, sour cream, and remaining salt & pepper. Mix in the cream cheese.
• In the dish, layer half of the bread slices, 3/4 cup shredded cheese, half of the ham, half of the spinach, and half of the mushroom mixture. Slowly pour half of the egg mixture over this.
• Repeat layers with bread, 3/4 cup cheese, ham, spinach, mushroom mixture, and egg mixture.
• Top with remaining 1/2 cup shredded cheese.
• Cover and refrigerate for 1 hour or overnight.
• Let come to room temperature. Preheat oven to 350 degrees.
• Uncover and bake for 45 minutes. Let cool 15 minutes before serving.
• Note: If using a 9"x13" dish, you may need to add more mushrooms and spinach, and maybe bake a little longer.

Steps:

• Preheat oven to 225 degrees. Arrange bread slices in a single layer on 2 large baking sheets and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side using 4 tablespoons of butter; set aside. (Note: I used Smart Balance® with just a thin coating on each slice).
• Heat 3 1/2 tablespoons butter in large nonstick skillet over medium heat. Sauté shallots and mushrooms until shallots become fragrant and translucent, about 3 minutes.
• Add spinach to skillet. Season with salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 3 minutes. Transfer to medium bowl; set aside.
• Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/2 cup, 3 to 4 minutes; set aside.
• Butter a 9x13-inch baking dish with remaining 1 1/2 tablespoons butter.
• Arrange half the buttered bread slices, buttered-side up, in single layer in dish. Spread half of spinach mixture, then lay half of the cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; spread remaining spinach mixture and the remaining cheese evenly over bread.
• Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 2 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, below), and refrigerate at least 1 hour or up to overnight.
• Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 60 to 65 minutes (or about 50 to 55 minutes for halved recipe). Cool on wire rack 5 minutes; serve.
• NOTE: By weighing down the strata, all of the bread is able to soak in the custard. To weigh down the assembled strata, two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe halves easily; use one 8x8-inch baking dish greased with only 1 tablespoon butter and reduce the baking time as directed in step 8.
• A word about substituting fat-free half-and-half: The second time I made this recipe, I used fat-free half-and-half. The strata was soggy, not like the original recipe, even though I baked it longer. I think the custard needed more fat from the half-and-half in order to set properly.
• If you try this with fresh spinach, cook it first, squeeze it dry, then use it in place of frozen.