Something Different for Sunday Brunch
Strata is an egg-based casserole layered with vegetables, meat, and cheese between an eggy custard-like bread. It is a savory variation of bread pudding and a perfect addition to Sunday brunch.
A Note on Mushrooms
I like to use a selection of maitake (Hen of the Woods), white bunashimeji (White Beech), and baby oyster mushrooms for the wild mushrooms; however, you may want to use whatever is in season at your local grocery store. I’ve seen chanterelles, porcini, baby morels, and lobster mushrooms at my local Kroger, Whole Foods, and Costco. Just ask the manager if you have a specific request (squeaky wheel!). There are also fine dried wild mushroom mixes out there which can help save money. Just reconstitute them by soaking them in very hot water for 10-15 minutes. You can also find wild mushrooms available online by checking the Shop Ingredients section on this website.
This year, we served this as a delicious Easter brunch item at my mother-in-law’s house, though it is appropriate anytime you need to wow some guests with something unique and savory.
Gather all of the ingredients for the strata. Use whatever wild mushrooms you can find. I’m using a selection of maitake, white bunashimeji, and baby oyster mushrooms.
Add the white truffle butter to a pan over medium-high heat. It might seem like a lot of butter, but you will need this much for everything you cook.
Sauté the onions until translucent.
Add the chopped fresh wild mushrooms along with a pinch of white pepper.
Next, add the asparagus pieces and stir to incorporate.
Follow by adding the diced ham and freshly chopped thyme with stems removed, then cook for an additional 2-3 minutes.
Finally, add the freshly stemmed and chopped tarragon and remove from the heat to cool.
Generously prepare a 9×12-inch baking dish or casserole dish with white truffle butter.
Measure out the half-and-half. For my UK friends, half-and-half cream may not be commercially available, so you will need to dilute cream by measuring half cream and half whole milk. Half and half cream is roughly 12% butterfat. In the US, we commonly use this as table cream for coffee and tea.
Add nine whole eggs to a mixing bowl.
Whisk the eggs until they are incorporated but not stringy when you lift out the whisking attachment. You can do this by hand; it’s just more accessible in a stand mixer.
Add the half-and-half, all of the shredded white cheddar, and half of the parmesan. Reserve the other half of parmesan for the topping.
Texas toast works well for this recipe. If Texas toast isn’t available, use a fresh uncut white loaf bread and cut one-inch slices. For this recipe, that was about nine slices of Texas toast. First, cut the bread into pieces.
Cut the slices into large 1-inch cubes.
Place the cubed bread in a large mixing bowl.
Pour the egg, milk, and cheese mixture over the bread cubes. Toss carefully without breaking them up, then let the bread sit in the egg mixture until well soaked but not soggy.
Place half of the cubed bread/egg/cheese mixture in the baking dish to make the first layer.
Add half of the asparagus/ham/mushroom mixture on top of the bread layer.
Add the other half of the bread/egg/cheese mixture on top of the vegetable layer.
Top with the other half of the vegetable mix.
Cover with aluminum foil and place into a (350°F or 175°C) oven for 30 minutes.
After 30 minutes, remove from the oven and top with parmesan cheese. Re-cover the dish with the aluminum foil and continue baking for 20-30 minutes or until the eggs have set.
Finally, add your other offerings (in this case, lamb)—Sunday brunch to the next level at home. For an easy lamb recipe, check out the grilled garlic lamb recipe in this blog.
For wine pairings, try wines with some bottle age. Aromas with earthy and mushroom notes will work well with the spicy character of truffles. Try Bordeaux, 2016 France. Avoid light and fruity wines.
Wild Mushroom, Asparagus, Ham and Italian White Truffle Strata
Equipment
- chef knife
- cutting board
- measuring cups and spoons
- large mixing bowl
- stand mixer or hand whisk
- 9x12 casserole dish
Ingredients
- 3 tbsp white truffle butter separated in half
- 1 lb asparagus cut into one-inch pieces
- 2 cups ham, cubed about 3/4 lbs of ham
- 8 oz mushrooms, any wild variety will do or substitute crimini (Oyster, Hen of the Woods, White Beech)
- 1 tsp white pepper, ground
- 1 cup white onion, medium, minced
- 1 tsp fresh thyme, chopped
- 2 tbsp fresh tarragon, chopped
- 9 whole eggs, beaten
- 9 slices Texas Toast or thick 1" slice white bread
- 1 cup white cheddar, shredded
- 1/4 cup parmesan cheese, shredded
- 1 1/2 cups milk or half and half
- To taste sea salt
- To taste black pepper, coarse grind
Instructions
- Preheat an oven to (350°F or 175°C).
- Prepare a 9x10 casserole dish by buttering well, with½2 half of the Italian white truffle butter.
- Remove the woody bottom of the asparagus and cut the spears into 1" pieces.
- Cut the ham into ½" slices and cube the slices of ham.
- Clean and cut the wild mushrooms into large bite-size pieces. (Mushrooms will shrink when cooked.)
- Peel and mince the white onions.
- Remove the thyme leaves and discard the stems, chop the leaves, and reserve to prepare the fresh herbs. Next, remove the tarragon leaves and discard the stems, and chop the leaves. Reserve
- Using a cheese grater, shred a block of white or aged cheddar (or purchase the grated white cheddar) and reserve. Use the same method for the ¼ cup of parmesan cheese and reserve.
- Heat a large skillet or sauté pan on medium-high heat with the other half of Italian white truffle butter. When the butter has melted, add the minced white onion. Stir often and cook until the onion is translucent. Next, add the wild mushrooms with a pinch of salt and white pepper. Cook the onion mushroom mixture until almost all of the water in the mushrooms is gone.
- While the vegetable mixture is cooking, add nine whole eggs to a stand or hand mixer and whisk the eggs until they are smooth and the beater comes out cleanly without long strands of egg white. (You can beat the eggs by hand if you wish). Next, add the 1½ cups of half-and-half and whisk to incorporate. Finally, add all of the white cheddar and reserve.
- Once the onion and mushroom mixture has cooked, add the cut asparagus and thyme. Cook the asparagus until just done (about 3 minutes), remove the heat, and add the chopped tarragon. Stir the vegetables to mix in the tarragon. Allow to mixture to cool.
- Cut the Texas Toast or 1" slice of white bread into cubes and place it in a large mixing bowl. Pour the egg/milk/cheese mixture over the bread cubes. Using your hands, mix the bread gently with the egg mixture without breaking up the bread cubes. Allow the egg mixture to soak into the bread cubes for 5 minutes.
- To prepare for baking: Add half of the bread mixture to the bottom of the prepared baking dish. On this, add half of the vegetable mixture. Repeat with another layer of the bread mixture followed by the other half of the vegetable mixture. Cover the whole dish with aluminum foil and place it on the center rack of the preheated (350°F or 175°C).
- Bake the strata for 30 minutes. Remove from the oven and carefully remove the aluminum foil. Sprinkle the top of the strata with the parmesan cheese, replace the aluminum foil and return to the oven for 30 minutes more.
- The strata is finished when the center is set but a little creamy. Allow the strata to rest for 10 minutes and serve.