Posts Tagged ‘Hey What’s For Dinner Mom’

Triple Mushroom and Cheese Strata

Three different mushrooms give this super delicious dish a deep and earthy flavor, creating the ultimate strata for easy breakfast entertaining.

Yield: 6 servings

Serving Size: 1/6 of strata


2 tbsp butter
2 portabella mushrooms-cleaned
1/2 pound of shitake mushrooms – cleaned
1/2 pound white button mushrooms – cleaned
loaf of french bread
soft butter amount will vary as to your particular buttering style I went light
1 cup shredded sharp cheese
6 eggs
1 1/2 cups milk or half n half


Melt the butter in a large skillet over medium heat. Remove the stems from all the mushrooms and slice into strips. When the butter is melted reduce heat to medium low, add the portabella mushrooms and cook for a few minute. Add the rest of the mushrooms and slowly cook until they are soft and their liquid has been cooked out, around 10 minutes.

Trim all the crust off the loaf of bread. Cut in slices and butter each slice before cubing. Place a layer of cubes in a 3 quart oven-safe pan. Cover with 1/2 the cheese. Sprinkle on half the cooked mushroom. Repeat layers.

Mix the eggs and milk together. Pour over other ingredients. Cover and refrigerate over night.

Bake for 35-45 minutes in a 350 degree oven.

Nutrition Facts:

Calories: 340; Total Fat: 23g; Saturated Fat: 14g; Cholesterol: 240mg; Sodium: 410mg; Protein: 19g; Total Carbohydrate: 13g; Dietary Fiber: 2g

Pickled Mushrooms

Yields: 2 pints


1 pound button mushrooms, petite if possible
1 1/2 cups white wine vinegar
1 3/4 cups water
2 1/2 Tablespoons of sugar
1 bay leaf
pinch or dried chili flakes
3 whole cloves
1 garlic clove, peeled and smashed
one good pinch of salt

You will also need: 2 pint jars, lids and rings, washed well


Wash and pat the mushrooms dry. Trim the stems down a bit just to remove the end, save the trimmed stems for making stock.

In a medium size pan, combine the rest of the ingredients and bring to a boil over medium high heat. When boiling reduce heat to a simmer and add the mushrooms. Cook the mushrooms for 5-6 minutes.

Remove from heat. Lift the mushrooms out of the vinegar solution. Cool the mushrooms and vinegar separately.

Once cool, divide the mushrooms between the two pint jars. Cap and store in the refrigerator for up to a week. They can be eaten in as little as 24 hours but the longer they pickle the more developed their flavor will be.

NOTE: These are great served up with a toothpick for a little bite or used in something bigger like an Antipasto Platter with fresh mozzarella, cured olives, sliced prosciutto and the like.