Mushroom and Three-Cheese Strata

Ingredients for Mushroom and Three-Cheese Strata

• 60g (1/2 panetto) di burro

• 450g fresh shiitake mushrooms, stemmed, caps sliced

• 1925ml (packed) 1-inch pieces Wonder Bread or other white bread (about 12 slices)

• 550ml whole milk

• 350ml half cream

• 5 uova grandi

• 3/4 cup chopped fresh chives or spring onion tops

• 2 cucchiai di timo fresco tritato

• 3 spicchi d'aglio, tritati

• 1 1/2 cucchiaini di sale

• 3/4 cucchiaini di pepe nero macinato

• 250g soft fresh goat cheese (such as Montrachet), crumbled (about 300g )

• 170g (packed) grated Parmesan cheese (about 110g )

• 120g (packed) grated Fontina cheese (about 110g )

Preheat oven to 177°C. 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 cream 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 cream mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half cream mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bake strata uncovered until firm in centre, puffed and golden, about 1 hour.

Avvertenza

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