📝 About This Recipe
This elegant strata is the ultimate marriage of rustic comfort and sophisticated flavor, featuring a medley of wild mushrooms sautéed with fresh thyme and shallots. Cubes of buttery brioche soak up a rich, nutmeg-scented custard, creating a texture that is crisp and golden on top while remaining velvety and pudding-like in the center. It is the perfect centerpiece for a leisurely weekend brunch or a cozy vegetarian supper, offering a deeply savory umami punch that lingers beautifully on the palate.
🥗 Ingredients
The Bread and Mushrooms
- 1 loaf Brioche or Challah bread (cut into 1-inch cubes, preferably day-old)
- 3 tablespoons Unsalted butter (plus extra for greasing the pan)
- 1.5 pounds Mixed mushrooms (Cremini, Shiitake, Oyster) (cleaned and sliced)
- 2 large Shallots (finely minced)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Fresh thyme (leaves removed from stems)
- 1/4 cup Dry Sherry or white wine (to deglaze the pan)
The Custard and Cheese
- 8 pieces Large eggs (at room temperature)
- 2 cups Whole milk (full fat for best texture)
- 1 cup Heavy cream
- 1 tablespoon Dijon mustard (adds a subtle tang)
- 2 cups Gruyère cheese (freshly grated)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated)
For Garnish
- 2 tablespoons Fresh chives (finely chopped)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Generously grease a 9x13 inch ceramic baking dish with butter. Arrange the bread cubes in a single layer on a baking sheet and toast at 350°F (175°C) for 10 minutes until slightly crisp but not browned.
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2
In a large skillet, melt the 3 tablespoons of butter over medium-high heat. Add the sliced mushrooms in a single layer and let them sear without stirring for 3-4 minutes to develop a deep golden crust.
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3
Stir the mushrooms and add the minced shallots. Sauté for another 3 minutes until the shallots are translucent and soft.
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4
Add the garlic and fresh thyme to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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5
Pour in the Sherry or white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom. Simmer until the liquid has almost completely evaporated.
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6
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until completely smooth and aerated.
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7
Place half of the toasted bread cubes into the prepared baking dish. Top with half of the sautéed mushroom mixture and 1 cup of the grated Gruyère cheese.
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8
Repeat the layers with the remaining bread, mushrooms, and another 1/2 cup of Gruyère.
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9
Slowly pour the egg mixture over the bread and mushrooms, ensuring every piece of bread is moistened. Use a spatula to gently press down on the bread cubes to help them soak up the custard.
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10
Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the bread to fully hydrate for that classic strata texture.
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11
When ready to bake, preheat your oven to 375°F (190°C). Remove the strata from the fridge and let it sit at room temperature for 20 minutes while the oven heats.
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12
Remove the plastic wrap and sprinkle the top with the remaining Gruyère and the Parmigiano-Reggiano.
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13
Bake for 50-55 minutes. The strata should be puffed, golden brown on top, and the center should be set (it shouldn't jiggle excessively when shaken).
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14
Remove from the oven and let it rest for 10 minutes. This is crucial as it allows the custard to finish setting and makes for cleaner slices.
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15
Garnish with fresh chives and a sprinkle of flaky sea salt before serving warm.
💡 Chef's Tips
For the best flavor, use a mix of mushrooms; Shiitakes provide earthiness while Oyster mushrooms offer a delicate texture. If your bread is very fresh, toast it longer in the oven to dry it out; otherwise, the strata may become soggy. Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which prevents them from melting into a creamy consistency. Don't skip the resting period in the fridge; it is the secret to the 'pudding-like' interior that defines a true strata. To check for doneness without a thermometer, insert a knife into the center; it should come out clean with no liquid egg visible.
🍽️ Serving Suggestions
Serve with a crisp arugula salad tossed in a sharp lemon vinaigrette to cut through the richness of the cheese. A glass of chilled Prosecco or a dry, earthy Pinot Noir pairs beautifully with the umami of the mushrooms. Offer a side of thick-cut peppery bacon or smoked salmon for those craving extra protein. A dollop of crème fraîche or a spoonful of tomato jam on the side adds a lovely gourmet touch. Freshly squeezed orange juice or a classic Mimosa makes this the ultimate brunch centerpiece.