Mother’s Day brunch recipe: Curtis Stone’s breakfast strata with cheese and mushroom, savoury French

Name: Mother’s Day brunch recipe: Curtis Stone’s breakfast strata with cheese and mushroom, savoury French
Total time: 90 min
Ingredients: 60g unsalted butter, plus more to coat the pan; 120g (about 2 cups) sliced fresh mushrooms; 1 cup sliced leeks (white and pale green parts only); 125g (about 3 cups) rustic white bread, cubed; 1 tbsp chopped fresh tarragon; 250ml (1 cup) reduced-salt vegetable stock; 500ml (2 cups) thickened cream; 6 large eggs; 1 cup grated Asiago cheese, divided; ¼ cup grated parmesan cheese

www.smh.com.au

Get a head start the day before, then finish off this savoury egg-and-bread casserole the next morning.

View full recipe on www.smh.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smh.com.au.

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