Porcini Mushroom Strata
The Strata can be baked in individual ramekins or a larger 3 cup baking dish. Dried Porcini may be substituted for fresh. Divide the reconstituted, diced mushrooms between the bread layers and the top of the Strata. There is no need to precook the reconstituted mushrooms.
Serves 6Print this recipe
3 fresh Porcini mushrooms or 1 cup reconstituted, diced, dried Porcini
Extra virgin olive oil
3 large eggs
1 cup heavy cream
1/2 cup whole milk
Unsalted butter, softened
42 slices baguette, 1/8 inch thick
3 tablespoons finely grated Parmesan
Freshly ground black pepper
1. Preheat the oven to 425 degrees F.
2. Remove any dirt from the surface of the Porcini with a medium stiff brush. Use a sharp knife to trim the ends if they are dirty. Cut the mushrooms in half and place in a roasting pan. Drizzle with extra virgin olive oil and sprinkle with salt. Roast in the oven for 20 minutes until golden and juicy. Remove from the oven and cool to warm. Reduce the oven heat to 350 degrees F.
3. Slice each mushroom into 2 pieces. Trim the halved mushrooms stems to fit the ramekins. Dice the trimmed pieces and reserve.
4. In a medium bowl, whisk together the eggs until smooth and uniform. Add the milk, cream and 1 1/2 teaspoons salt. Whisk lightly until thoroughly combined.
5. Butter 6 6-ounce ramekins thoroughly. Place 4 slices of bread in the bottom of each ramekin. Sprinkle each with 1/2 teaspoon Parmesan. Divide the chopped mushroom between the 6 ramekins and then sprinkle an additional 1/2 teaspoon of Parmesan over.
6. Divide the custard evenly between the ramekins. Add 2 to 3 more slices of bread on top of the chopped mushrooms and press to absorb the cream. Top each ramekin with 1/2 piece of Porcino. Press down gently. Sprinkle with 1/2 teaspoon of Parmesan and then a grind of black pepper.
7. Place the Strata on a sheet pan. Bake 30 to 35 minutes until custard is set and Strata are puffed and golden.