Strata With Mushrooms and Chard Recipe (2024)

Liked mostly--including cold next day. Next time: fresh mushrooms (use stock for mushroom liquid), 3 eggs, less bread, one quart pan. Ms. Shulman's recipes often delicious but might be rewritten for fewer steps, cooking utensils.

Doubled recipe to use whole loaf of bread. Did not rub garlic on bread, but did add some salty ham when not cooking for veggie folk. Also used fresh oyster mushrooms for good bite and flavor. Used stock instead of mushroom liquid. WOULD recommend seasoning milk used to soak bread. Easy to under-season dish.

Unique way to use up some bread and mushrooms in the fridge! Probably would not rub the bread with garlic next time - a lot of work and could just mince extra garlic into the mushroom-chard mix. Would be easy to substitute other greens into this recipe if you had them on hand, and almost any other vegetable or herbs for that matter. Next time might try tomatoes!

In these times of social isolation, I found myself with part of a loaf of bread I'd baked that turned out less than stellar. I remembered that I always loved the local Art Museum Sunday brunch strata. I used lacinato kale for chard, sauteed with garlic, and kind improvised for the rest but it turned out quite nice.

Easy and yummy for a family meal. Leftovers aren't as good.

I used the recipe as a guide for proportions of bread, eggs, and (oat) milk. I increased the recipe 1.5 X, used sauteed cremini mushrooms and the chard stalks, cut finely and sauteed until tender. I used 2 porcini boullion cubes in the boiling water. Romano instead of Parm and dried thyme because I didn't have rosemary. It cooked in a 9.5 x 13.5 glass casserole just a little longer than an hour. I then let it rest in the turned-off oven. Everyone loved it, including the kids.

I prepped through step 4 as suggested for a brunch the following day. Very pleased with the result. It looked like the photo shown. Hooray!

Very good, but could use some garnish. I used red chile peppers—the long kind, not hot. Thin slices.

Can strata be made with egg whites only?

Made strata as a meatless entree for dinner on the last night of Hanukkah. Substituted vegetarian sausage for the mushrooms (family member hates mushrooms) and chopped broccoli for the chard. Used generous amounts of Gruyere, sharp cheddar and Pecorino. Followed notes that recommended adding herbs and spices to the milk mixture. Aside from being a great meatless entree, leftovers have been a wonderful filling breakfast. Will add strata to the weekly rotation given its versatility.

After hosting a dinner party Christmas Eve, I sent our guests home with strata’s to bake in their own homes Christmas morning. Such a special recipe and very easy to double/triple and divide into smaller casseroles. My husband also likes it with crumbled sausage added (cook before adding).

Oh yeah — and used regular fresh mushrooms & baby spinach. Really much less fancy, but just affirming here it was very yummy, regardless! (Fresh rosemary key I think.)

Thanksgiving stuffing except with greens, egg, and cheese! What’s not to like?? (Recipe narrative modifications for tired moms, which turned out just fine: 1. chop up bread and mix in some milk; 2. saute vegetables & spices 3. dump veg & cheese in bowl with bread; mix & put into buttered casserole dish 4. dump in egg, milk, broth mixture 5. bake.)

This needed to sit in the mixture longer probably overnight like most strata recipes. Ended up being soggy. Used fresh mushrooms and beef stock instead of dried.

Great recipe, bread not over-soaked and the dried mushrooms were perfect. A happy Christmas morning breakfast.

This was a lot of work to make use of a stale baguette but overall a success. Next time I'll use paprika or maybe thyme in place of the rosemary and fresh mushrooms rather than dried. I've never used dried mushrooms before and didn't really like the texture.

I used the recipe as a guide for proportions of bread, eggs, and (oat) milk. I increased the recipe 1.5 X, used sauteed cremini mushrooms and the chard stalks, cut finely and sauteed until tender. I used 2 porcini boullion cubes in the boiling water. Romano instead of Parm and dried thyme because I didn't have rosemary. It cooked in a 9.5 x 13.5 glass casserole just a little longer than an hour. I then let it rest in the turned-off oven. Everyone loved it, including the kids.

Most stratas are completely assembled the night before so that the milk/egg mixture really soaks into the bread; has anyone tried that method with this recipe?

Appreciate the other comments simplifying this - my version: sauté chopped onion and fresh diced mushrooms; add garlic, rosemary, and shredded chard to wilt; toast bread; mix eggs, mushroom broth, milk, S&P and a pinch of nutmeg; combine with cheeses in buttered baking dish and sprinkle extra parm on top. Took ~50 mins at 350, turned out great!

Substituted fresh mushrooms for dried, steeped in the same amount of liquid for same amount of time. Three stale bialys for bread. Perfect.

I agree with a previous comment too many bowls. I would also use fresh mushrooms next time. I thought the dried mushrooms even after soaking were rubbery in the final dish. I would use stock instead of mushroom liquid as a previous review stated. Although the mushroom liquid did smell good.