Mushroom And Three-Cheese Strata

Recipe By: Bon Appetit
Serving Size: 8

1/4 cup butter - (1/2 stick)
1 pound fresh shiitake mushrooms ; stemmed, caps sliced
Salt ; to taste
Freshly-ground black pepper ; to taste
8 cups one-inch pieces Wonder Bread or other white bread - (packed) ; abt
12 slices
2 1/4 cups whole milk
1 1/2 cups half-and-half
5 large eggs
3/4 cup chopped fresh chives or green onion tops
2 tablespoon chopped fresh thyme
3 garlic cloves ; chopped
1 1/2 teaspoons salt
3/4 teaspoon freshly-ground black pepper
9 ounces soft fresh goat cheese, such as Montrachet ; crumbled
1 1/2 cups grated Parmesan cheese - (packed) ; abt 4 oz
1 cup grated Fontina cheese - (packed) ; abt 4 oz

Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch glass baking
dish. Melt butter in large nonstick skillet over medium-high heat.
Add mushrooms and saute until tender, about 8 minutes. Season to
taste with salt and pepper. Cool.
Combine bread and milk in large bowl. Let stand until milk is
absorbed, about 15 minutes.
Whisk half-and-half and next 6 ingredients in medium bowl to blend.
Stir in goat cheese.

Place half of bread mixture in single layer in prepared glass baking
dish (bread will not cover bottom of baking dish). Top with half each
of mushrooms, Parmesan cheese, Fontina cheese, and half-and-half
mixture. Repeat layering with remaining bread, mushrooms, Parmesan
and Fontina cheeses, and half-and-half mixture. (Can be prepared 1
day ahead. Cover and refrigerate.)
Bake strata uncovered until firm in center, puffed and golden, about 1
hour.

This recipe yields 8 servings.

Comments: When Wonder Bread hit the market in Indianapolis in 1921,
it truly was a wonder: The loaves were larger than the ones Americans
were accustomed to, and the revolutionary plastic packaging and
addition of preservatives prolonged the bread's shelf life. In 1930,
pre-sliced loaves became available, changing the world of sandwiches
forever. Sliced Wonder Bread is also great in this strata; its spongy
texture is perfect for soaking up the eggs and milk.

Formatted by Joe Comiskey -


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