Leek and Morel Strata | Searching4Zen

Ingredients

• 1 ½ ounces dried morels (about 2 ½ cups)
• 1 ounce dried shitakes
• 6 cups cubed baguette
• 2 tablespoons unsalted butter, more for the baking dish
• 3 medium leeks (white and light green parts only), thinly sliced into half moons
• Kosher salt and pepper
• 12 large eggs
• 2 ½ cups whole milk
• ¾ cup Parmigiano
• Heat oven to 350. Grease a 9X13 inch baking dish with butter. I have also used two 9X9 pans.
• Soak and chop the mushrooms and strain the soaking liquid. Set aside ½ cup of the liquid for this recipe and save the remainder for other use.
• While the mushrooms soak, toast the bread cubes on a baking sheet in the oven until dry and crisp but not golden, 5 to 10 minutes. Set aside to cool.
• Beat the eggs, whisk in the milk, cheese, ½ teaspoon salt and a few generous grinds of pepper.
• Arrange half f the bread cubes evenly over the bottom of the prepared dish. Scatter half of the mushroom-leek mixture over the bread.
• Heat the oven to 30 and let the strata sit at room temperature while the oven heats.
• Uncover and bake until the egg sets and the top is brown about 45 minutes. Let rest for 10 minutes before serving.
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• Breakfast
• Easy
• Lunch
• Vegetarian