Prosciutto and Mushroom Strata

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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
6 eggs 6
2 cups milk 500 mL
1 tbsp Dijon mustard 15 mL
1/4 tsp each salt and pepper 1 mL

Method:
In large skillet over medium-high heat, melt butter or margarine. Add onion and mushrooms. Sauté until liquid from mushrooms has evaporated, about 5 minutes. Remove from heat. Stir in prosciutto or ham, parsley and basil.

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 350°F (180°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
Cooking 40 minutes
Baking 40 minutes
Chilling 2 hours

Nutrients per serving
Calories 530
Fat 17 g
Saturated 5 g
Carbohydrate 60 g
Fibre 3 g
Protein 35 g

Source: Egg Farmers of Canada