This Mushroom Strata with Gruyere and Thyme would be an ideal accompaniment served alongside roasted turkey at your holiday table. I firmly stand by my belief that strata > stuffing. Both are bready casseroles but stratas swap stock for milk and cheese. In my book the addition of dairy is always a good thing.

If you aren’t a mushroom person (gasp!), you could substitute in browned bulk Italian sausage and/or sautéed leeks and celery for a more traditional vibe.

Stratas are best prepped 24 hours ahead so the bread has time to absorb the custard before baking. You can also bake it off, cool it and store it well-wrapped in the freezer. Just take it out 24 hours in advance then reheat it covered it in 325 degree oven until piping hot, ~30 minutes.

If you end up enjoying this mushroom strata and want more, I also have recipes for a Spring Vegetable Strata with Goat Cheese and Basil and a Pizza Strata.

Hope this makes it on your holiday table!

MUSHROOM STRATA WITH GRUYERE AND THYME

Ingredients

For shrooms…

• 1 lb mixed mushrooms (shitake, baby bella, or any variety of wild mushrooms)
• 2 tbsp evoo
• 1 tbsp butter
• 2 tsp fresh thyme, minced
• 3 garlic cloves, minced
• 1/2 tsp kosher salt (I use Diamond Crystal, use 1/4 tsp if using Morton’s)

10-15 min medium/high heat

For bread…

• One large loaf sourdough bread, torn or cut into bit size pieces (about 700 g)
• 2 tbsp evoo
• 2 tbsp butter
• ½ tsp kosher salt (I use Diamond Crystal, use 1/4 tsp if using Morton’s)

Remaining ingredients…

• 6 eggs, beaten
• 2 cups whole milk
• 1 tbsp Dijon mustard
• Zest of 1 lemon
• 1/4 cup minced parsley and/or basil
• 1 tsp Kosher salt and lots of freshly ground black pepper (I use Diamond Crystal kosher salt, use 1/2 tsp if using Morton’s)
• 6-8 oz gruyere, shredded
• 1 tbsp softened butter (or more evoo)

Method

1. Cook the mushrooms: In a 12-inch oven safe heavy skillet (I like cast iron), heat 2 tbsp olive oil over medium-high heat. Add mushrooms, stir to evenly disperse olive oil and push into one even layer. Allow to cook until they begin to soften and brown on their undersides, ~5-8 minutes. Be patient, don’t stir. You want them to brown. Once browned, stir and allow to caramelize on a second side for another ~5-8 minutes. Season with ½ tsp kosher salt and a few turns of black pepper, and add 1 tbsp butter, the minced garlic and thyme. Stir well and cook for 1 additional minute. Transfer to a sheet pan to or sheet pan to cool and return the skillet to the heat to proceed with the croutons.
2. Make the croutons: Adjust heat down to medium. Add 2 tbsps each olive oil and butter. When butter is melted add the torn or chopped bread and ½ tsp salt. Stir first to equally coat the bread in the oil, then give the skillet a stir every minute or two until the bread is golden brown and crispy on a few sides, ~5-8 minutes. Remove the skillet from the heat and transfer the croutons to the sheet pan along with the mushrooms to cool. Wipe the skillet clean with a paper towel, then add 1 tbsp butter and set aside off heat.
3. In a separate large mixing bowl, whisk together the eggs, milk, Dijon mustard, lemon zest, herbs, 1 tsp kosher salt, lots of freshly ground cracked pepper and shredded gruyere. Add the cooled mushrooms and croutons and mix very well.
4. Add mixture to the buttered oven-safe heavy skillet. Let the assembled strata sit for at least an hour on the counter top to allow the croutons to absorb the liquid and for the flavors to meld. Better yet, cover the strata lightly with plastic wrap and rest in the fridge for up to 24 hours. Remove from the fridge an hour before cooking to take off the chill.
5. Preheat the oven to 350 degrees. Place the uncovered strata on the middle rack and bake for 1 hour until it is golden brown and the center of the strata bounces back when you press down on it with the back of a spoon (of your finger). Allow to rest for 15 minutes before serving.

Serves 8 people