Mushroom Sausage Strata Recipes

SOURDOUGH MUSHROOM SAUSAGE STRATA

Steps:

• Spray a 9x13 pan with Pam.
• cube and cook sausages; drain and set aside.
• Cube sourdough bread and spread in pan.
• Spread sausage and cheese over bread.
• In a medium bowl, beat eggs; mix eggs and soup on high speed of electric mixer until well combined; add milk and mix on low till combined.
• Pour mixture over cheese.
• Cover and chill overnight.
• Uncover and bake in a 350 oven for 1 hour.

SAUSAGE AND MUSHROOM STRATA

Steps:

• Heat 3 T. of the butter in a fry pan; add the mushrooms and saute' for 3 - 4 minutes or just until the juices begin to ooze out.
• Cut bread into half-inch cubes. Sprinkle half of the cubes in the bottom of a buttered 8 - 9 inch square pan.
• Distribute sauteed mushrooms over bread cubes. Top with the cooked sausage.
• Add remaining 1 T. butter to fry pan. Saute' onions and celery until tender, about 3 - 4 minutes. Sprinkle over mushrooms and sausage.
• Top with second half of bread cubes.
• Mix mayonnaise, salt, pepper and tarragon (if using), eggs and milk. Pour over mixture in pan. Press down with a spoon to soak entire mixture with egg-milk mixture.
• Sprinkle with cheese.
• Cover and refrigerate 2 hours but preferably overnight.
• Bake in a 325 degree oven for 55 minutes or until set and lightly browned.
• Omit the sausage for a very good vegetarian option.

MUSHROOM, SAUSAGE AND GRUYERE STRATA

Steps:

• For the strata: In a large saucepan over medium-high heat, melt the butter. Add the garlic and onion and cook until the onion is translucent, about 5 minutes. Add the oyster and shiitake mushrooms and chopped thyme and saute until the mushrooms are tender, about 5 minutes. Remove the mushrooms to a plate. In the same saucepan, add the sausage and cook until no longer pink, about 5 minutes. Transfer the sausage to the plate, leaving the drippings behind for gravy (refrigerate the drippings until ready to make the gravy).
• In a large bowl, whisk together the milk, cream and eggs. Season with salt and pepper. Add the cheese and reserved mushrooms and sausage to the mixture. Mix in the bread cubes. Refrigerate for at least 3 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Grease a bundt pan with oil. Add a little flour to the pan so the strata doesn't stick. Add the strata mixture to the pan and bake until deep golden brown, 50 to 60 minutes. Let cool slightly, then transfer to a plate.
• For the gravy: While the strata is baking, heat the reserved sausage drippings in a saucepan over medium heat. Add the butter and cook until melted. Add the flour and continue to cook until the mixture starts to thicken, about 5 minutes. Gradually whisk in the chicken broth while cooking. Add a pinch of salt and some pepper.
• Serve the strata with the warm gravy and garnish with fresh thyme sprigs.

ITALIAN SAUSAGE STRATA

Steps:

• Using 1/4 cup butter, spread one side of each bread slice with butter. Place half of the bread, butter side down, in a greased 13x9-in. baking dish., In a large skillet, saute the mushrooms and onions in remaining butter. Sprinkle with salt and pepper. Spoon half of the mushroom mixture over bread in prepared pan. Top with half of the sausage and cheese. Layer with the remaining bread, mushroom mixture, sausage and cheese. In a large bowl, whisk the eggs, milk, Dijon mustard, nutmeg and ground mustard. Pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.