Peter Som’s Big Easy Mushroom Strata

Name: Peter Som’s Big Easy Mushroom Strata
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 4 to 6 servings
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; 1 cup frozen peas; 2 teaspoons oyster sauce; 1 3/4 cups grated Gruyère (about 5 ounces), divided; 1 1/2 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

Pairs With Chardonnay, Pinot Noir

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Difficulty:: Medium
Prep Time:: 25 minutes
Cook Time:: 105 minutes
Total Time:: 130 minutes
Yield:: 4 to 6 servings

Ingredients

2 tablespoons unsalted butter, as well as more for the pan 4 tablespoons unsalted butter, as well as more for the pans
1(1-pound) boule sourdough bread, cut into 1-inch cubes (about 8 cups) 2 (1-pound) boules sourdough bread, cut into 1-inch cubes (about 16 cups)
1 large shallot, diced 2 large shallots, diced
2 garlic cloves, minced 4 garlic cloves, minced
1 pound mushrooms, sliced 2 pounds mushrooms, sliced
2 tablespoons thyme leaves, minced 4 tablespoons thyme leaves, minced
Kosher salt Kosher salt
Freshly ground black pepper Freshly ground black pepper
3 ounces baby spinach 6 ounces baby spinach
1 cup frozen peas 2 cups frozen peas
2 teaspoons oyster sauce 4 teaspoons oyster sauce
1 3/4 cups grated Gruyère (about 5 ounces), divided 3 1/2 cups grated Gruyere (about 10 ounces), divided
1 1/2 cups grated mozzarella (about 6 ounces) 3 cups grated mozzarella (about 12 ounces)
8 large eggs 16 large eggs
2 cups whole milk 4 cups whole milk
8 ounces cream cheese, at room temperature 16 ounces cream cheese, at room temperature
2 tablespoons white or yellow miso 4 tablespoons white or yellow miso
1 tablespoon Dijon mustard 2 tablespoons Dijon mustard
¼ teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
½ teaspoon ground allspice 1 teaspoon ground allspice

Instructions

Preheat the oven to 400°F with a rack 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.
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. 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.
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.)
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.
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.
Sprinkle with the remaining 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.