For those who’re in search of vacation dinner inspiration, look no additional than this mushroom and kale strata. It is a nutritious and scrumptious casserole that may serve your family and friends throughout your vacation meal. Plus, it is reasonably priced with its seasonal substances and is vegetarian as well!
You may discover that this strata is dreamy, and that’s as a result of it is layered with Actual California substances – from the milk and cheese to the heavy cream, gouda, and Dry Jack. And in between these layers? An entire lot of greens! You may be stunned to search out that each one of those nutrient-packed substances can match into on 12-inch cast-iron skillet, however they certain can.
Stratas are basically a savory bread pudding and are a number of enjoyable to make. Although there are a number of steps concerned, they’re easy and straightforward to place collectively. This strata makes for a one-pan skillet meal as properly, which implies that there’s little to scrub up when every thing is claimed and executed.
I like making casseroles like this as a result of greens and dairy pair so completely collectively – in style AND diet! Filled with important nutritional vitamins and minerals, make sure to search for the Real California Milk seal on dairy merchandise while you’re purchasing in your vacation meals at shops throughout the U.S.
Tacky Kale, Mushroom, and Fennel Strata with Actual California Gouda Cheese
Time: 1 Hour, 30 Minutes
Serves: 6-8
Substances
8 oz sourdough bread, cubed into 1″ items
4 Tbsp. Actual California butter, divided
1 tsp garlic, minced
1 tsp contemporary rosemary, finely chopped
8 oz cremini or shiitake mushrooms, thinly sliced
Kosher salt and freshly floor black pepper
2 fennel bulbs, halved, cored, thinly sliced
1 small bunch kale, stemmed, torn into items
6 massive eggs
1 Tbsp. Dijon mustard
1-2 tsp tabasco sauce
Pinch of nutmeg
1 tsp lemon zest
1 cup Actual California milk
½ cup Actual California heavy cream or half & half (for a lighter possibility)
1 cup Actual California gouda cheese, grated, divided
1/3 cup Actual California Dry Jack cheese, grated, divided
Instructions
Preheat oven to 250°F. Add bread cubes to a rimmed baking sheet and bake till beginning to simply crisp across the edges, about 7-8 minutes. Take away bread from warmth and permit to chill. Enhance warmth to 350°F.
Warmth 1 tbsp butter in a 12-inch cast-iron skillet over medium-high. Add garlic and rosemary and prepare dinner till aromatic, about 1 minute. Add mushrooms in batches, seasoning with salt and pepper to style. Prepare dinner till golden, about 4 minutes. Switch mushrooms to a bowl.
To the identical skillet, warmth 1 tbsp butter over medium-high warmth. Add fennel and season with salt and pepper to style. Prepare dinner till softened, about 6-8 minutes. Return mushrooms to the skillet. In batches, stir in kale till wilted, about 5 minutes. Switch vegetable combination to a bowl.
In a big mixing bowl, whisk eggs, Dijon, tabasco sauce, nutmeg, and lemon zest. Then whisk within the milk and heavy cream with ½ tsp salt and 1/8 tsp freshly floor black pepper.
Wipe out the skillet and coat with 2 tbsp butter. Layer half of the sourdough within the skillet and comply with with half of the vegetable combination and half the gouda and Dry Jack. Repeat with remaining bread and kale. Pour over the whisked eggs and press down into the bread with a spatula. High with remaining gouda and Dry Jack.
Switch skillet to the oven and bake for 35 minutes, till golden brown. Take away from warmth and serve heat.
