Cheesy Kale And Mushroom Strata Food

CHEESY KALE AND MUSHROOM STRATA

Steps:

• Preheat oven to 350°F. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8-10 minutes.
• Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Push to one side and melt 1 Tbsp. butter in center of skillet. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. butter.
• Whisk eggs, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl until no streaks remain, then whisk in milk. Arrange half of bread in skillet. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down on strata with a spatula to help bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.
• Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35-40 minutes. Let cool slightly before serving.
• Do Ahead
• Strata can be baked 3 days ahead. Let cool completely; cover and chill.

CHEESY HAM AND MUSHROOM STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

KALE AND MUSHROOM SIDE

Steps:

• Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
• Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

MUSHROOM AND CHEESE STRATA

Steps:

• Preheat oven to 325 degrees F.
• In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
• Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
• Remove from heat.
• In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
• In a greased 2-quart square baking dish place half of the bread cubes.
• Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
• Top with the remaining bread cubes.
• In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
• Pour over layers in dish.
• Cover and chill in the refrigerator for 2 to 24 hours.
• Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
• Let stand 10 minutes.
• To serve, cut into squares; garnish with fresh thyme sprigs.