KALE SWISS AND MUSHROOM STRATA
Why aren’t we able to the ability to smell-a-vision? It could be a game changer if one could sense the smell of this Kale Swiss and Mushroom Strata while it was baking. Don’t bother with photos; smell it. I’ve eaten the Kale Swiss and Mushroom Strata all day over the last three days, and I regret it. It’s technically a breakfast item. However, it’s an all-day-every-day food from my perspective.
It’s not going, to be honest. I made this because The Family Stone is one of my all-time favorite Christmas films, and I needed mushroom strata to add to my Christmas traditions.
OPTIONS, OPTIONS, LOTS OF OPTIONS!
I was in Aldi for about 20 minutes to determine the cheese I wanted to make my strata. Then, in the end, I chose to use the most inexpensive one (Swiss) to ensure it tasted good, even in its simplest form. However, if you’d like to add a touch of class, then here are some other cheeses you can be able to count on top of or substitute for some of the Swiss, like brie, chevre gyro, and Parmesan (do Parm in addition to Swiss and not as a stand-alone).
One loaf of hearty bread (about one lb. total)* ($1.69)
1 Tbsp Butter ($0.12)
Two cloves of garlic, minced ($0.16)
Eight oz. mushrooms ($1.29)
A pinch of salt and pepper
Eight oz. chopped Kale (6-8 cups) ($2.13)
8 oz. Swiss cheese Shred ($1.69)
Six large eggs ($1.50)
1.5 cups of whole milk ($0.50)
1 Tbsp Dijon mustard ($0.09)
1/8 teaspoon ground nutmeg ($0.02)
1/4 tsp salt ($0.02)
On the day prior, make the strata to be refrigerated throughout the night. Preheat the oven to 300oF. Cut the bread into 1-inch to 1/2-inch chunks, and spread them on a baking sheet large enough to cover. Bake the bread pieces at 200 degrees for about 20 mins, turning them halfway through to dry the bread partially.
As you prepare the mushrooms, cut them into pieces and put them in a big pot with some butter, minced garlic, salt, and black pepper. Sauté the mushrooms on medium-high heat until they lose all their moisture and then turn brown (about 7 to 7 minutes).
Take the mushrooms cooked out of the pan and add the Kale with a few spoons of liquid (this will help the Kale wilt). Sauté the Kale, until it’s the Kale, is wilted (2-3 hours).
Cover the interior of a 3-quart casserole dish with non-stick spray or butter. Spread half of the bread pieces in the dish’s bottom and then add some of the mushrooms, half of the Kale, and the other half of the Swiss. Squeeze the ingredients between the bread piecesa, and repeat the layering.
Whisk together the milk, eggs, Dijon, nutmeg, and 1/4 teaspoon salt in an enormous bowl. Mix the eggs onto the strata that you have prepared. Be sure to pour across the entire strata surface instead of only running it in one place. Cover the strata with plastic wrap and chill for 8-24 hours.
The next day, let the strata rest at room temperature for 30 minutes. Preheat the oven to 350oF. The casserole should bake for about 50 minutes, or until the internal temperature is 160oF and the top is deep golden brown.
Allow the strata to sit for 10 minutes before serving. Cut into six pieces and serve!