Spinach Mushroom Strata

Name: Spinach Mushroom Strata
Ingredients: 5 ounces frozen spinach, thawed; 2 tablespoons unsalted butter; 1 cup finely chopped onion (1 medium); 5 ounces chopped mushrooms; 1 teaspoon salt (divided); 1/2 teaspoon black pepper; 1/4 teaspoon freshly grated nutmeg; 4 cups whole wheat bread, cubed (1 inch); 3 ounces coarsely grated gruyere (1 cup); 1 ounce finely grated parmesan cheese (1/2 cup); 1 1/2 cups milk; 4 large eggs; 1 tablespoon Dijon mustard

13 ingredients

8 steps

Ingredients

5 ounces frozen spinach, thawed
2 tablespoons unsalted butter
1 cup finely chopped onion (1 medium)
5 ounces chopped mushrooms
1 teaspoon salt (divided)
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
4 cups whole wheat bread, cubed (1 inch)
3 ounces coarsely grated gruyere (1 cup)
1 ounce finely grated parmesan cheese (1/2 cup)
1 1/2 cups milk
4 large eggs
1 tablespoon Dijon mustard

Directions

1

Squeeze liquid from spinach and set aside.
2

Heat butter over medium heat and cook onion and mushrooms until soft.
3

Add 1/2 teaspoon of the salt and the pepper and nutmeg and cook for one minute.
4

And spinach, stir, and remove from heat.
5

In a lightly buttered 1 1/2 to 2 quart casserole, spread one third of the bread cubes across the bottom, then 1/3 of the spinach mixture, then 1/3 of the Gruyere, and 1/3 of the Parmesan.
6

Continue layering ingredients, finishing with a cheese layer.
7

Whisk together the milk, eggs, and mustard. Pour evenly over casserole.
8

Bake at 350 degrees for about 45 minutes, until golden brown and puffy in the middle. Casserole can be refrigerated overnight before cooking.