Prosciutto and Mushroom Strata

By jennKI

Ingredients

• 2 tbsp butter or margarine
• 1 medium onion, chopped
• ½ lb portobello, cremini or white mushrooms, sliced
• ¼ lb thinly sliced prosciutto or ham, cut into 1/4-inch slices
• ¼ cup chopped fresh parsley
• 1 ½ tsp dried basil
• 6 cups cubed stale French bread (1/2-inch)
• 2 cups shredded Swiss cheese
• 6 eggs
• 2 cups milk
• 1 tbsp Dijon mustard
• ¼ tsp each salt and pepper

Details

Servings 6

Preparation

Step 1

In large skillet over medium-high heat, melt butter or margarine. Add onion and mushrooms. Sauté until liquid from mushrooms has evaporated, about 5 minutes. Remove from heat. Stir in prosciutto or ham, parsley and basil.

In greased 13 x 9-inch (34 x 22 cm) baking dish, arrange half of the bread; top with half of the prosciutto or ham mixture and half of the cheese. Repeat layers.

Beat together eggs, milk, mustard, salt and pepper until just blended. Pour over strata. Cover with foil and refrigerate at least 2 hours or overnight.

Bake strata covered with foil in a 350°F (180°C) oven for 20 minutes. Remove foil and bake 20 to 25 minutes longer, or until the centre is set and top is golden.