Wild Delights: Morel Mushroom Strata Recipe for Spring
A combination of foraged morels, sharp cheese, and crusty bread, this recipe for Mushroom Strata is perfect for brunch, lunch or a midnight salty snack.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Baking dish
- Plastic wrap
- Whisk
- Mixing bowl
- Oven
- Pan
- Spoon
- Spatula
- Stove
- Refrigerator
- Fine-mesh sieve
Ingredients
- 1½ cups (375 mL) minced onion
- 40 large fresh morels, cut in half, divided
- 6 Tbsp (90 mL) butter
- 1 cup (250 mL) cooked, strained, chopped spinach or young nettle leaves
- 2 Tbsp (30 mL) thyme leaves
- 1 Tbsp (15 mL) minced sage or flowering currant leaves
- 2 Tbsp (30 mL) lemon juice
- 8 cups (2 L) cubed (1-inch/ 2.5 cm cubes) crusty white loaf
- 2 cups (500 mL) grated fontina cheese
- ¼ cup (60 mL) grated Parmesan cheese
- 9 large eggs
- 2¾ cups (675 mL) milk
- 2 Tbsp (30 mL) Dijon mustard
- ¾ tsp (3 mL) salt
- ¾ tsp (3 mL) pepper
- Pinch of ground cumin
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