Leek And Morel Strata Recipes

LEEK AND MOREL STRATA

Leek and Morel Strata image

My famiy loves breakfast casseroles. I always prepare one when relatives visit. This strata is from Fine Cooking magazine and was great over the holidays

Provided by KathyP53

Categories Breakfast

Time P1DT55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 ounces dried morels (about 2 1/2 cups)
1 ounce dried shiitake mushroom (about 3/4 cup)
6 cups cubed baguette (3/4-inch)
2 tablespoons unsalted butter, more for the baking dish
2 large leeks, thinly sliced into half moons (about 3 cups)
kosher salt
fresh ground black pepper
12 large eggs
2 1/2 cups whole milk
3/4 cup freshly grated parmigiano-reggiano cheese

Steps:

Heat oven to 350 degrees. Greas a 9x13" bakig dish with butter. Soak and chop the mushrooms and strain the soaking liquid. Set aside 1/2 cup of the liquid for this recipe. While mushrooms soak, toast the bread cubes on a baking sheet in the oven until dry and crisp but not necesssarily golden, 5-10 minutes. Set aside to cool. Turn off the oven.
Heat 2 tablespoons butter in a large, heavy skillet over medium high heat until it begins to brown. Add leeks and sprinkle generously with salt and pepper (about 1/2 teaspoon each). Cook, stirring, until leeks are translucent, soft, and browned in places, 8-10 minutes. Stir in mushrooms and the reserved mushroom liquid. Raise heat to medium high and cook until liquid almost completely evaporates, 1-2 minutes. Remove from heat.
Beat eggs in a large bowl. Whisk milk, cheese, 1/2 teaspoon salt, and a few grinds of pepper. Arrange half of bread cubes evenly over bottom of buttered baking dish. Scatter half of the mushroom-leek mixture. Pour over half of the egg mixture. Top with the remaining bread, and then the remaining mushroom-leek mixture. Sprinkle with salt and pepper. Cover and refrigerate over night.
Heat oven to 350 degrees. Let the strata sit at room temperature while the oven heats. Uncover and bake until eggs are set and top browns in places, about 45 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 236.7, Fat 15, SaturatedFat 6.9, Cholesterol 337.9, Sodium 268, Carbohydrate 10.1, Fiber 0.8, Sugar 6.2, Protein 15.4

CHEESY LEEK STRATA

Cheesy Leek Strata image

The leeks and sourdough bread cubes make this a delectable variation of strata. -Janet Briggs

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 9-12 servings.

Number Of Ingredients 11

Ingredients

1 loaf (1 pound) sourdough bread, cut into 1/2-inch cubes
2 small leeks (white portion only), chopped
1 medium sweet red pepper, chopped
1-1/2 cups shredded Swiss cheese, divided
1-1/2 cups shredded cheddar cheese, divided
8 large eggs
2 cups whole milk
1/2 cup beer
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a 13x9-in. baking dish coated with cooking spray, layer half of the bread cubes, half of the leeks and half of the red pepper, 3/4 cup Swiss cheese and 3/4 cup cheddar cheese. Repeat layers once., In a bowl, whisk the eggs, milk, beer, garlic, salt and pepper. Pour over cheese. Cover with plastic wrap. Weigh strata down with a slightly smaller baking dish. Refrigerate for at least 2 hours or overnight., Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

Nutrition Facts : Calories 296 calories, Fat 14g fat (8g saturated fat), Cholesterol 175mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

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