Provençal Mushroom Stratas
2 tbsp. olive oil 2 cups sliced cremini mushrooms 3 cloves garlic, minced 1/2 tsp. each salt and pepper, divided 6 cups cubed day-old baguette 1 cup shredded Gruyère cheese 4 EGGS 1 cup half & half cream 1 tbsp. Dijon mustard 1 tsp. herbes de Provence Simple Green Salad: 2 tbsp. olive oil 4 tsp. red wine vinegar 1 tbsp. minced shallot 1 tsp. Dijon mustard 1/2 tsp. honey Pinch each salt and pepper 1/2 cup halved grape tomatoes 6 cups mixed greens
Yields: 6 servings
- Nutritional Information
Per serving: per 1/4 of recipe
Fat: 25 g
Cholesterol: 165 mg
Sodium: 660 mg
Carbohydrate: 28 g
Fiber: 3 g
Sugars: 5 g
Protein: 14 g
Provençal Mushroom Stratas: HEAT oil in large skillet set over medium-high heat. COOK mushrooms, garlic, and half of the salt and pepper for 5 to 8 minutes or until golden and tender. COOL slightly.
COMBINE baguette cubes, mushroom mixture and cheese. DIVIDE evenly among 6 buttered muffin cups. WHISK together eggs, cream, mustard, herbes de Provence, and remaining salt and pepper until blended. POUR over bread mixture. LET STAND for 20 to 30 minutes or until bread has absorbed all of the egg mixture.
PREHEAT oven to 425°F. BAKE stratas for 15 to 18 minutes or until golden and set in center.
For light and airy stratas, make sure that the baguette cubes are dry to the center for best results.
For easy make-ahead, cover and refrigerate before baking for up to 24 hours.