|
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. |
| |
|
|
