Make Smoked Cheesy Kale and Mushroom Strata

Smoked Cheesy Kale and Mushroom Strata recipe

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Every year, on Christmas morning, I make this Ice Cream French Toast, which was posted last year. Some of you made it with great success! I have to say that nothing makes me happier.

Smoked Cheesy Kale and Mushroom Strata recipe

This year I wanted to do something savory; something that would offset the abundance amount of sweet things you’ve most likely have been consuming.

Smoked Cheesy Kale and Mushroom Strata recipe

This strata houses some of my favorites: smoked cheese, wilted kale, and an array of mushrooms like chantrelles, cremini and oysters. I found these mushrooms at my local grocery store but if you’re having trouble finding these exact ones, button mushrooms will be just fine, too!

Smoked Cheesy Kale and Mushroom Strata recipe

Stratas are pretty perfect for large groups. They’re easy to prep and really require very little time to throw together. This one in particular is a good balance of warm and comforting yet still not overly rich. The kale is a good addition; it sneaks in a little green when we need it most.

Happy Holidays! Wishing you and your family a beautiful one.

Smoked Cheesy Kale and Mushroom Strata recipe

Smoked Cheesy Kale and Mushroom Strata

Smoked Cheesy Kale and Mushroom Strata recipe

Stratas are easy to prepare for large groups, and this recipe is comforting without being overly rich. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes)

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Ingredients

  • 9 large eggs
  • 4 cups milk (I used whole, but non-fat or 2% will work too)  
  • 1 tablespoons Dijon mustard 
  • 1 teaspoon salt
  • 1 small bundle kale, chopped
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 1/2 cup (.3lb) shredded aged white cheddar cheese (other good options: Gruyere, Swiss, Comte)
  • 1 cup chopped mushrooms (I used a mix of chantrelles, cremini and oysters) 
  • 7 cups white bread, cubed (about 1 loaf) 
  • Freshly cracked black pepper

Directions

  1. Preheat oven to 325° F.
  2. Add eggs and milk to a large bowl; whisk until combined. Mix in the Dijon mustard, salt, kale, shallot, garlic, cheese and mushrooms. Mix until thoroughly combined. 
  3. Place bread cubes in the bottom of a 16 x 10-inch baking dish. Pour egg and milk mixture over bread cubes and soak for 15 minutes. After it’s done soaking, give it a stir so not all of the mix-ins (mushroom and kale) is on top. Place baking dish on top of a baking sheet (mixture may bubble over a bit while cooking). Transfer to oven and bake for 50 minutes to 1 hour, until top is golden brown and center is set.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.