Entrée: United States – Savory Bread Strata with Oyster Mushrooms, Tomatoes, and Cheddar

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

6–8 slices white bread, torn into 2-inch pieces
8 oz / 250–300 g oyster mushrooms, sliced
2 medium tomatoes, sliced or diced
1 cup (100 g) shredded cheddar cheese
3 large eggs
1 1 / 2 cups (360 ml) milk
2 cloves garlic, minced
1 small carrot, grated
2 tbsp (30 ml) vegetable oil
1 tsp dried thyme (or 1 tsp chopped fresh)
Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 180°C (350°F). Grease a 9x9-inch (or similar) baking dish with a little vegetable oil.
2. In a skillet, heat vegetable oil over medium-high heat; sauté garlic until fragrant, add oyster mushrooms and grated carrot, cook until mushrooms release moisture and begin to brown; season with thyme, salt and pepper. Remove from heat.
3. Whisk eggs with milk, a pinch of salt and pepper. Fold in half the cheddar.
4. Layer half the torn bread in the prepared dish, top with half the mushroom mixture and half the tomatoes, sprinkle some cheddar; repeat layers ending with cheese.
5. Pour the egg-milk mixture evenly over the bread, pressing lightly so bread soaks up custard. Let sit 10–15 minutes (or refrigerate up to 2 hours).
6. Bake 35–40 minutes until puffed and golden and a knife comes out clean. Let rest 5 minutes before serving.