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Oven:  350° for 40-50 min
Convection Oven: 325º for 30 mins
Serves:  10

2 pounds mushrooms, sliced
1 ½ tsp Garlic
1 Tblsp Parsley, freshly chopped
2 Tblsp Soy Sauce
¼ cup Butter

1 loaf French bread, cut in ½” cubes
2/3 cup Dijon-style mustard
12 Eggs, slightly beaten
1 Tblsp Tarragon, fresh
or I tsp of dried tarragon, crushed
3 cups Milk (Use 1 ½ cup of heavy cream and 1 ½ cup of ½ & ½)
3 cups Brie cheese, no rind, cut into small cubes
1 tsp. Salt
1 tsp. Pepper, freshly ground
¾ tsp. Dry Mustard
PAM Cooking Spray

10 Ramekins, 8 oz.

1. Add mushrooms to a dry (no butter or water) heated large skillet. Sauté mushrooms over medium low heat. When mushrooms are cooked ½ way done, drain any remaining liquid then add butter with garlic, parsley, and butter. Cook until most of the liquid evaporates.
2. Cool before assembling strata.
3. Place 2/3 cup Dijon-style mustard in a large bowl and then add French cubed bread into mustard and toss until well coated.
4. Spray the inside of each ramekin with Pam, making sure to coat the rim of ramekin. When assembling the Strata, do not crowd the ingredients and do not press down.
5. 1st layer – light single layer of mushrooms to barely cover bottom of ramekin
6. 2nd layer – lightly arrange single layer mustard coated bread cubes
7. 3rd layer – place brie cubes lightly around bread cubes in a single layer
8. REPEAT THESE THREE LAYERS
9. In a large mixing bowl whisk together eggs milk, tarragon, salt, pepper & dry mustard. Pour over assembled ramekins; press to moisten all the mixture. Cover all ramekins with aluminum foil sprayed with Pam to prevent sticking. Refrigerate 2 to 24 hours.
10. Bake uncovered in a preheated oven till a knife inserted in the center comes out clean. Let stand 10 minutes before serving.