Artichoke and Mushroom Strata
Has anyone in the history of the world bought a loaf of bread and ate the whole thing before it got all stale and/or moldy? I know that it’s never happened to me. I’m constantly stuck with bread on life support, but luckily, we can turn that stale-ish bread into an awesome dinner. Enter Strata. It’s like an Italian version of bread pudding, but in this case, we’re not going for dessert, we’re doing a casserole.
Glug of olive oil
1 onion, medium dice
½ lb. Crimini mushrooms, stemmed and quartered
Punch of salt
1 T capers
2 T minced garlic
1 T dried thyme
12 oz. can artichoke hearts, drained, and chopped
4 C bread (any kind), cubed
1 C milk
1 C grated Parmigiano Reggiano
1 1/3 C shredded Gruyère cheese
1. Heat the oil in a sauté pan over medium heat. Add the salt and onion, stir to combine and let cook for 5 minutes until onion becomes translucent.
2. Add the mushrooms, artichoke, garlic, capers, and thyme, stir, and cook that for 10 minutes. Set aside
3. In a large bowl, whisk the eggs, milk, and Parmigiano Reggiano together until combined. Add the bread, 1 C Gruyère, and mushroom mix with another punch of salt and a healthy amount of black pepper. Combine well; the bread should be soaked with the egg and cheese mix.
4. Pour into a baking dish and Sprinkle the remaining 1/3 C of grated Gruyere over the top. Cover with cling wrap. Refrigerate for at least 4 hours.
5. Preheat oven to 350F
6. Take the strata out of the fridge, remove the cling wrap and bake it for an hour.
If you have leftovers, the best way to reheat is to warm it in the oven at 200F, or you can just eat it cold for breakfast.