Wild Mushroom and Spinach Strata
Sunday is a lovely day to fill your house with favorite friends and prepare a feast of your favorite foods. Keep the menu simple but elegant: this one starts with an easy Wild Mushroom and Spinach strata—a bread and egg dish that bakes in the oven while you prepare salads. Serve it with Raspberry-Balsamic Roasted Beets, Buttered Carrots with Parsley, Asparagus Bundles, and Spinach-Strawberry Salad with Peppered Cashews. For dessert, a Clementine Cake made with almond flour. Indulgent but fresh and simple.
Serves 8 to 10
2 tablespoons olive oil
2 small shallots, chopped
3 cups chopped mushrooms (use a variety of fresh or dried and reconstituted wild mushrooms)
8 cups packed baby spinach, chopped
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups day-old gluten-free or regular bread cubes (leave on the counter to dry out overnight)
1 cup grated fontina cheese
1/4 cup grated Parmigiano-Reggiano
1. Heat olive oil in a large skillet. Add shallots and mushrooms, sprinkle with salt, and cook for 4 to 5 minutes, until shallots are golden. Add spinach and stir for 2 minutes, until spinach is wilted. Remove from pan using a slotted spoon, and set aside (drain as much liquid as possible).
2. Whisk together eggs, milk, salt and pepper.
3. Spread half of the bread cubes in a 9×12 casserole. Top with half of the msuhrooms/spinach mixture. Sprinkle with half of each cheese. Repeat layering. Pour egg mixture over strata, cover and chill for 2 to 6 hours, or overnight.
4. Remove strata from refrigerator and let stand to return to room temperature (about 30 minutes). Preheat oven to 350. Bake strata, uncovered, until puffy and lightly browned, about 45 to 50 minutes. Remove from oven and serve hot.