Description
A comforting and elegant breakfast or brunch dish, this Mushroom and Gruyère Strata combines earthy mushrooms, nutty Gruyère cheese, and tender custard-soaked bread. Perfect for weekend mornings or gatherings, it’s an easy make-ahead recipe that bakes into a golden, flavorful casserole everyone will love.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
12 ounces mixed mushrooms (cremini, button, or shiitake), sliced
1 teaspoon salt, divided
½ teaspoon black pepper
1 teaspoon garlic powder
6 cups cubed day-old French bread or baguette (about 10 ounces)
1½ cups shredded Gruyère cheese
1 cup shredded mozzarella cheese
8 large eggs
2¾ cups milk
1 teaspoon Dijon mustard
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
2 tablespoons chopped parsley (for garnish)
Instructions
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Lightly grease a 9×13-inch baking dish with butter or cooking spray. Set aside.
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In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft.
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Add the mushrooms and cook until they release their liquid and start to brown, about 7–8 minutes. Season with ½ teaspoon salt, black pepper, and garlic powder. Remove from heat.
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In the prepared baking dish, layer half of the bread cubes, then half of the mushroom mixture, and half of the cheese. Repeat with remaining bread, mushrooms, and cheese.
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In a large bowl, whisk together eggs, milk, Dijon mustard, thyme, nutmeg, and remaining ½ teaspoon salt until combined.
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Pour the egg mixture evenly over the layered ingredients, pressing down gently so the bread absorbs the liquid. Cover and refrigerate for at least 4 hours or overnight.
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When ready to bake, preheat the oven to 350°F (175°C). Let the strata sit at room temperature for 20–30 minutes.
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Bake uncovered for 45–55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
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Let it rest for 10–15 minutes before serving. Garnish with chopped parsley and serve warm.
Notes
Use day-old bread for the best texture—fresh bread may turn soggy.
Gruyère adds a nutty, rich flavor, but you can substitute Swiss or white cheddar.
Add extra vegetables like spinach, roasted red peppers, or caramelized onions for variation.
To store, refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Reheat gently in a 300°F oven until warmed through.
- Prep Time: 25 minutes
- Cook Time: 55 minutes