Peter Som’s Big Easy Mushroom Strata

Write a comment
Print Recipes

Peter Som's mushroom strata paired with Rombauer Pinot Noir

Difficulty:

Medium

Prep Time:

25 mins

Cook Time:

1 hrs 45 mins

Total Time:

2 hrs 10 mins

Pairs well with...

Ingredients

2 tablespoons unsalted butter, as well as more for the pan

1(1-pound) boule sourdough bread, cut into 1-inch cubes (about 8 cups)

1 large shallot, diced

2 garlic cloves, minced

1 pound mushrooms, sliced

2 tablespoons thyme leaves, minced

Kosher salt

Freshly ground black pepper

3 ounces baby spinach

I cup frozen peas

2 teaspoons oyster sauce

1¼ cups grated Gruyère (about 5 ounces), divided 1% cups grated mozzarella (about 6 ounces)

8 large eggs

2 cups whole milk

8 ounces cream cheese, at room temperature

2 tablespoons white or yellow miso

1 tablespoon Dijon mustard

¼ teaspoon ground nutmeg

½ teaspoon ground allspice

1Step 1

Preheat the oven to 400°F with a rock in the center position Butter a 9 x 13-inch baking dish and set aside.

Spread out the sourdough in a single layer on a rimmed baking sheet and bake until golden brown, tossing halfway through, about 10 minutes. Remove from the oven and set aside. Turn the oven down to 350°F.

2Step 2

In a large sauté pan or cast-iron skillet, melt the butter over medium-high heat. Add the shallot, garlic, mushrooms, and thyme, season with salt and pepper, and saute until the mushrooms are tender, about 4 minutes. Stir in the spinach and cook until wilted, about 2 minutes, then stir in the peas and oyster sauce and cook until the peas are warmed through, about 2 minutes.

3Step 3

Transfer everything to the buttered baking dish and let cool for 5 minutes. Add the toasted bread, 1½ cups of the Gruyère, and the mozzarella to the sauté pan and toss to combine.

4Step 4

In a large blender (48-ounce capacity or larger), combine the eggs, milk, cream cheese, miso, Dijon, nutmeg, and allspice, season with salt and pepper, and blend until smooth. (Alternatively, combine the ingredients in a large bowl and use a hand mixer or whisk.)

5Step 5

To assemble, transfer the bread mixture to the prepared baking dish, then pour the egg mixture atop. Press the bread down to submerge it as much as possible in the egg mixture.

6Step 6

Cover with aluminum foil and bake for 45 minutes, or until the edges are set but the center is still slightly wobbly, then uncover and bake for another 25 minutes, or until the top is deep golden brown and the middle is just set.

7Step 7

Sprinkle with the remaining 4 cups of Gruyere and bake for another 5 minutes, or until the cheese is melted and bubbly. Remove from the oven and let stand for 10 minutes, then slice and serve.