Prosciutto and Mushroom Strata
|2 tbsp||butter or margarine||30 mL|
|1||medium onion, chopped||1|
|1/2 lb||portobello, cremini or white mushrooms, sliced||250 g|
|1/4 lb||thinly sliced prosciutto or ham, cut into 1/4-inch (6 mm) strips||125 g|
|1/4 cup||chopped fresh parsley||50 mL|
|1-1/2 tsp||dried basil||7 mL|
|6 cups||cubed stale French bread (1/2-inch/1 cm cubes)||1.5 L|
|2 cups||shredded Swiss cheese||500 mL|
|2 cups||milk||500 mL|
|1 tbsp||Dijon mustard||15 mL|
|1/4 tsp||each salt and pepper||1 mL|
In greased 13 x 9-inch (34 x 22 cm) baking dish, arrange half of the bread; top with half of the prosciutto or ham mixture and half of the cheese. Repeat layers.
Beat together eggs, milk, mustard, salt and pepper until just blended. Pour over strata. Cover with foil and refrigerate at least 2 hours or overnight.
Bake strata covered with foil in a 350Â°F (180Â°C) oven for 20 minutes. Remove foil and bake 20 to 25 minutes longer, or until the centre is set and top is golden.
Number of Servings: 6
Nutrients per serving