Asparagus Mushroom Strata Recipes

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OVERNIGHT ASPARAGUS MUSHROOM STRATA



Overnight Asparagus Mushroom Strata image

This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.

Provided by Shandeen Gemanis

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h15m

Yield 8

Number Of Ingredients 13

2 teaspoons butter, or as needed
1 ¾ cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup chopped red bell pepper
½ onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
¼ teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
  • Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
  • Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
  • The next day, preheat oven to 375 degrees F (190 degrees C).
  • Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
  • Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g

ASPARAGUS STRATA



Asparagus Strata image

The original recipe for this wonderful egg dish called for sausage, but fresh asparagus is tasty-and healthier, too! I serve this easy,elegant dish with a salad and mini pecan rolls.-Amy Grover, Salem, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 7

4 cups water
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups 2% milk
6 bread slices, crust removed and cubed
6 large eggs, lightly beaten
1 cup shredded cheddar cheese
1 teaspoon salt

Steps:

  • In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts :

ASPARAGUS MUSHROOM STRATA



Asparagus Mushroom Strata image

I was just playing around with what I had on hand and this turned out to be Awesome!!! You can play with the ingredients just like that fast food chain "Have it Your Way" :) Enjoy!!

Provided by ShawnE E @Ellabean3

Categories     Breakfast Casseroles

Number Of Ingredients 10

1 pound(s) asparagus, frozen or fresh
8 ounce(s) mushrooms sliced
2 tablespoon(s) butter
5 to 6 - english muffins toated and cubed
7 - eggs
3 cup(s) milk
1 teaspoon(s) dry mustard
1 teaspoon(s) salt and pepper ( may have used more pepper, we like pepper)
2 cup(s) sharp cheddar cheese, shredded
1 cup(s) italian blend cheese, shredded

Steps:

  • Blanch asparagus in boiling water, saute mushrooms in butter. After the asparagus is blanched cut into 1 and 1/2 in pieces.
  • Beat eggs then add milk, mustard and salt & pepper in large bowl
  • mix cheeses together
  • I used my broiler to toast my muffins to save time, cube muffins and place in a 9x13 greased baking dish add half the cheese then the asparagus and mushrooms add the other half of cheese and pour egg mixture over all, slowly.
  • cover and place in the frig over night or at least 5 hours. Bake at 350 for 40 to 60 minutes.

OVERNIGHT ASPARAGUS STRATA



Overnight Asparagus Strata image

I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. -Lynn Licata, Sylvania, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup cubed fully cooked ham
1/2 cup chopped sweet red pepper
8 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

ASPARAGUS & CHEESE STRATA



Asparagus & Cheese Strata image

Make and share this Asparagus & Cheese Strata recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups firm white bread, cubes
8 stalks asparagus, peeled and cut diagonally into 1-inch pieces
1 1/2 cups shredded jarlsberg cheese
1/4 cup chopped fresh cilantro or 1/4 cup parsley (optional)
6 large eggs
1 1/2 cups low-fat milk
1/4 teaspoon salt
1 (8 ounce) container sour cream

Steps:

  • Grease a 9-inch square baking dish.
  • In a large bowl, stir together bread cubes, asparagus, 1 cup shredded cheese and the cilantro or parsley, if using.
  • In a small bowl, beat together eggs, milk and salt.
  • Add to bread cube mixture and stir to combine.
  • Transfer to greased baking dish; top with remaining 1/2 cup cheese.
  • Wrap tightly and refrigerate until ready to bake--several hours or overnight.
  • Preheat oven to 350 degrees.
  • Uncover baking dish and place on rimmed baking sheet.
  • Bake until golden brown and a knife inserted into the center comes out clean, 50 to 60 minutes.
  • Cut strata into 6 rectangles and serve with sour cream.

Nutrition Facts : Calories 389.6, Fat 24, SaturatedFat 13.2, Cholesterol 262.4, Sodium 448.6, Carbohydrate 22, Fiber 2.2, Sugar 6.1, Protein 22.2

STRATA WITH MUSHROOMS AND CHARD



Strata With Mushrooms and Chard image

I make stratas - savory bread puddings - when I find myself with a stale baguette on hand, even if it's so hard that the only way to slice it is to saw it. A strata is as comforting as macaroni and cheese, and it makes a great one-dish meal.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course, side dish

Time 2h

Yield Serves four to six

Number Of Ingredients 13

1/2 pound stale bread, sliced about 3/4 to 1 inch thick
3/4 ounce dried mushrooms
8 ounces Swiss chard, stemmed and cleaned
2 garlic cloves, 1 cut in half, green shoots removed, the other minced
1 1/2 cups low-fat milk
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce Parmesan cheese, grated (1/4 cup, tightly packed)
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Salt
freshly ground pepper
4 large eggs
1/2 teaspoon salt

Steps:

  • If the bread is soft, toast it lightly and rub each slice front and back with the cut clove of garlic. Cut in 1-inch dice. If the bread is stale, just rub the slices with garlic and cut them into 1-inch dice. Place in a very large bowl, and toss with 2/3 cup of the milk. Set aside.
  • Place the dried mushrooms in a bowl or a Pyrex measuring cup, and cover with 1 1/2 cups boiling water. Allow to sit for 30 minutes. Set a strainer over a bowl, line with cheesecloth, a coffee filter or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all of the broth. Rinse, away from the strainer, in several changes of water to wash off sand. Squeeze out excess water. Chop coarsely. Measure out 1 cup of the mushroom broth, and combine with the remaining milk.
  • Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish or gratin. Heat a large skillet over medium-high heat, and add the chard. Stir until the leaves begin to wilt in the liquid left on them after washing. Cover the pan, and let the chard steam until it has completely collapsed, about two minutes. Uncover and stir. When all of the chard has wilted, remove from the pan and rinse briefly with cold water. Press or squeeze out excess liquid. Chop coarsely and set aside.
  • Add 1 tablespoon of the olive oil to the pan, turn the heat down to medium and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the reconstituted mushrooms, the rosemary and the chard. Stir together for a couple of minutes, and season to taste with salt and pepper. Remove from the heat, and transfer to the bowl with the bread cubes. Add the cheeses, and toss together. Arrange in the baking dish.
  • Beat together the eggs in a medium bowl. Add salt to taste (I use 1/2 to 3/4 teaspoon), the remaining milk and the mushroom broth. Add a few twists of the peppermill and pour over the bread. Press the bread down into the custard mixture. Sprinkle a little Parmesan over the top, and drizzle on the remaining olive oil. Place in the oven, and bake 40 to 50 minutes, until puffed and browned. Remove from the oven, and serve hot or warm.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 473 milligrams, Sugar 6 grams, TransFat 0 grams

ASPARAGUS STRATA



Asparagus Strata image

This makes a very good brunch dish. It needs to be refrigerated overnight before baking. The recipe comes from a TV station.

Provided by Barb G.

Categories     Breakfast

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 loaf sourdough bread, thinly sliced with crust removed (16-ounce)
1 lb asparagus, blanched and slivered
3/4 lb Fontina cheese, grated
1/2 cup chopped sun-dried tomato packed in oil, drained,sliced or chopped
3 tablespoons dried chives
1 cup pine nuts, toasted
12 eggs, beaten
3 cups milk
2 cloves garlic, minced
salt and pepper

Steps:

  • Grease the bottom of a large casserole dish (13X9 works well).
  • Place a single layer of bread in the pan, using 1/2 the bread.
  • Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
  • Repeat layers, starting with bread.
  • In a large bowl, combine eggs, milk, garlic, salt and pepper.
  • Pour evenly over layers.
  • Cover and Refrigerate overnight.
  • Preheat oven to 350 degrees.
  • Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
  • Remove from oven and serve immediately.

MUSHROOM AND THREE-CHEESE STRATA



Mushroom and Three-Cheese Strata image

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread's shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Categories     Cheese     Dairy     Egg     Mushroom     Vegetable     Breakfast     Bake     Vegetarian     Goat Cheese     Parmesan     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup (1/2 stick) butter
1 pound fresh shiitake mushrooms, stemmed, caps sliced
8 cups (packed) 1-inch pieces Wonder Bread or other white bread (about 12 slices)
2 1/4 cups whole milk
1 1/2 cups half and half
5 large eggs
3/4 cup chopped fresh chives or green onion tops
2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
9 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 2 1/2 cups)
1 1/2 cups (packed) grated Parmesan cheese (about 4 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool.
  • Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.
  • Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.
  • Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bake strata uncovered until firm in center, puffed and golden, about 1 hour.

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From campbells.com


HAM AND ASPARAGUS STRATA | RECIPE | ASPARAGUS STRATA, STRATA …
Mar 31, 2017 - Ham and Asparagus Strata! Breakfast casserole with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus
From in.pinterest.com


ASPARAGUS WHITE SAUCE - RECIPES - PAGE 2 | COOKS.COM
Add asparagus, mushrooms, green onion. Stir ... or put over rice. Ingredients: 16 (catsup .. cornstarch .. mushrooms .. oil .. salt ...) 19. ASPARAGUS AND CARROT CASSEROLE . Add cheese to white sauce as it cooks, making sure ... cooked carrots and asparagus and add to sauce. Pour ... oven until crumbs are golden brown. Ingredients: 6 (cheese .. lengthwise .. …
From cooks.com


STRATA RECIPES - FOOD NETWORK
2022-06-14 Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes. Recipe | Courtesy of Bobby Flay. Total Time: 1 hour 55 minutes. 13 Reviews.
From foodnetwork.com


ASPARAGUS WHITE SAUCE - RECIPES - PAGE 9 | COOKS.COM
reviewed recipes: 132 real english shepherds pie! 27 scalloped potatoes. 27 homemade chicken noodle soup. 21 peach cobbler. 20 meat stuffed pasta shells. more popular recipes... featured : special recipes: crispy oven baked chicken. broccoli & cheese casserole. easy crispy eggplant. hash brown casserole. cajun bourbon chicken. roasted potatoes. pizza dough (quick and easy) …
From cooks.com


OVEN-ROASTED ASPARAGUS & MUSHROOMS RECIPE | LAND O’LAKES
STEP 1. Heat oven to 425°F. STEP 2. Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice. STEP 3. Bake 15-20 minutes or until asparagus is tender and lightly browned. Read the Story Behind the Recipe.
From landolakes.com


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