It’s game time guys. We’re a few weeks away from family descending into our homes / holiday break and here on What’s Gaby Cooking we are kicking it into high gear so all your meals are handled. Today it’s this Kale and Mushroom Strata that’s loaded with cheese, kale, mushrooms and CARBS! It’s similar to a stuffing but more custard-y and the perfect way to feed a crowd for breakfast, lunch or honestly dinner. Add a side salad and you're done.
Table of Contents
Why I Love This Recipe
Let’s start at the beginning shall we? Sautéed veg is the base of this recipe. Everything gets seasoned and then tossed together with really great quality bread. It’s imperative that you use good bread (either a day old or you can toast it) because you want it to be just a bit crunchy as the custard will soften it. Then you make the custard mixture which consists of eggs and milk and cheese, toss it all together and then bake. Simple right?
The result is this crazy delicious Mushroom Strata with Kale and Cheese that compliments just about everything this time of year. I make the entire thing in my Le Creuset Chef's Oven that way I only have to use 1 dish to cook and the same dish to serve! it Put this Mushroom Bread Strata on your Holiday Menu or serve it up with some salad and a rack of lamb and you’re ready to party.
Ingredients & Substitutions
- Olive Oil
- Onion or Shallot
- Wild Mushrooms
- Dinosaur Kale
- Fresh Thyme (optional)
- Garlic Cloves
- Salt and Freshly Cracked Black Pepper
- Whole Grain Bread
- Gruyere Cheese
- Parmesan Cheese
- Eggs
- Half and Half or Heavy Cream
*For a full list of ingredients and instructions please see recipe card below.
How to Make a Mushroom Strata:
Step 1: Preheat the oven to 350 degrees. Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms.
Step 2: Cook, stirring often, until the mushrooms begin to soften, add the onion, thyme (optional), garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant.
Step 3: Stir in the kale, let the kale wilt and remove from the heat.
Step 4: Beat together the eggs and milk. Add salt and pepper to taste, and
Step 5: In a large bowl, combine the bread cubes, the mushrooms and kale, and cheese and toss together.
Step 6: Spray a 2-quart baking dish. Combine the bread mixture to the wet ingredients. Toss to combine and let sit for 10 minutes while the bread absorbs the liquid.
Step 7: Transfer to the pre-heated oven and bake 45 minutes, until puffy and golden brown. Remove from the oven and serve hot or warm.
How to Store a Mushroom Strata:
Cool It First:
Let the dish cool completely at room temperature.
Refrigeration // Short-term: Cover tightly with plastic wrap or foil, or transfer to an airtight container. It can be stored in the fridge for up to 4 days.
Reheat in the oven at 350°F (175°C) for 15–20 minutes or until warmed through. Use foil to prevent drying out.
Freezing // Long-term: Slice into portions (optional for easier serving), wrap each piece tightly in plastic wrap, and place them in a freezer-safe container or bag. Store for up to 3 months.
To reheat, thaw overnight in the fridge, then warm in the oven as mentioned above.
Tips & Tricks
Prep Ingredients for Maximum Flavor
- Sauté the Mushrooms: Cook the mushrooms until deeply browned to enhance their umami flavor. Avoid overcrowding the pan, which can make them steam instead of sear.
- Layer in Aromatics: Add onions, shallots, or garlic to the mushroom sauté for extra depth.
Choose the Right Bread
- Use a hearty bread like sourdough, ciabatta, or whole-grain to prevent sogginess. Stale or slightly dried bread works best because it absorbs the custard more evenly.
Make a Flavorful Custard
- Season Generously: Include salt, pepper in the egg-milk mixture. Add grated Parmesan or Gruyère for richness.
- Experiment with Dairy: Use a mix of whole milk and cream for a luscious texture.
Assemble Thoughtfully
- Let It Rest: After assembling the Mushroom Strata, let it sit for at least 30 minutes (or overnight) to let the bread absorb the custard fully.
Bake for the Perfect Texture
- Test for doneness by inserting a knife in the center; it should come out clean, and the center should feel firm to the touch.
Serving Tip
Let the Mushroom Strata cool for 5–10 minutes before slicing to help it set and make serving easier.
FAQs
What other breads can I use for this strata?
You can use any good bread that you like. If its very fresh, or you can dry it in the oven for a few minutes.
Can I substitute other mushrooms?
Any wild mushroom would be fantastic and you can also use Crimini if wild mushrooms are tough to come by.
Can I prep this in advance?
Absolutely! You can cook the veggie mixture up to 3 days earlier. Just toss the bread and shredded cheese in and pour the egg and milk mixture, and then pop the Mushroom Strata into the oven!
What is the difference between a Bread Pudding and a Strata
Bread Pudding:
Typically sweet, made with a custard of eggs, milk/cream, sugar, and often flavored with vanilla, cinnamon, or nutmeg. The bread absorbs the sweet custard for a dessert-like result.
Strata:
Always savory, made with eggs and milk (sometimes cream), plus seasonings like salt, pepper, and herbs. Includes savory mix-ins like vegetables, meats, and cheeses.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Kale and Mushroom Strata
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion or shallot, sliced
- 16 ounces wild mushrooms trimmed and sliced
- Kosher salt and freshly ground pepper
- 16 ounces dinosaur kale stemmed and cut into pieces
- 8 cups cubed bread cut or torn into 1 inch pieces
- 2 cups Gruyere Cheese shredded
- ½ cup parmesan cheese grated
- 10 eggs
- 2.5 cups half and half or heavy cream or milk
Instructions
- Toast the bread for 10-15 minutes to dry it out.
- In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil. Add the onion and mushrooms and season with salt and pepper and cook, stirring occasionally, until soft, about 15 minutes
- Add the kale to the onion and mushroom mixture, season with salt and pepper and cook, stirring, until wilted, 4-6 minutes, put the lid on for faster wilting, adding more oil as needed
- In a large bowl, add the toasted torn bread. Mix together the eggs, half and half, cheeses, salt and pepper and stir. Add to the bread mixture followed by the vegetables. Transfer back to the Holly Le Creuset Dutch Oven. Cover with lid and refrigerate for at least 2 hours or up to 12 hours
- Preheat an oven to 350°F
- Remove the lid from the baking dish and bake for 45-60 minutes until the top is browned and the strata is cooked through. If the top gets too brown, put the Le Creuset lid on and continue to bake. Remove from the oven, let cool slightly and then serve
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This was perfect for Christmas morning! I did everything before bed and popped it in the oven as soon as I woke up and it a perfect breakfast between stockings and presents without me missing anything trying to cook! Everyone loved it, toddlers too 🙂
Loved this! Made it Christmas Eve night and popped it in the oven as soon as I woke up and it was the perfect breakfast after stockings, before presents without me missing anything trying to cook! 🙂 everyone loved it, toddlers too
Loved this. Could also add sausage.
This looks delish! Could I add sausage to it or will that mess up the ratios? Not sure if I’d need more custard, etc.
Obsessed with this savory bread pudding! Delicious!
Wow this looks decadent and amazing! love all that cheese!
Love this savoury bread pudding!
Could the kale be substituted by spinach? Would the result be similar?
absolutely!!! and just as delicious
Thanks for the delicious recipe Gaby!
I liked the bold flavors that you had used.
Keep up the great work.