Wild Mushroom, Leek And Prociutto Strata Recipe

Name: Wild Mushroom, Leek And Prociutto Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 [1/2-inch / 1.3-cm thick] slices homemade-style dry Italian bread loaf; 4 cups [1 L] light cream; 1/4 cup [60 g] butter; 4 leeks [white part + 1-inch / 2.5-cm pale green], thinly sliced; 1/2 pound [227 g] shiitake or portobello mushrooms, stemmed and sliced [1/4-inch / 6 mm] wide strips; 1/2 pound [227 g] thinly sliced Prosciutto [ham], cut into 1/4-inch [6 mm] wide strips; 1/4 cup [60 mL] freshly chopped parsley; 1/4 cup [60 mL] freshly chopped thyme; or; 2 tablespoons [30 mL] dried thyme; 2 cups [450 g] shredded Gruyere cheese; 6 eggs; 2 teaspoons [10 mL] dry mustard; Pepper, to taste

Servings: persons

12 [1/2-inch / 1.3-cm thick] slices homemade-style dry Italian bread loaf
4 cups [1 L] light cream
1/4 cup [60 g] butter
4 leeks [white part + 1-inch / 2.5-cm pale green], thinly sliced
1/2 pound [227 g] shiitake or portobello mushrooms, stemmed and sliced [1/4-inch / 6 mm] wide strips
1/2 pound [227 g] thinly sliced Prosciutto [ham], cut into 1/4-inch [6 mm] wide strips
1/4 cup [60 mL] freshly chopped parsley
1/4 cup [60 mL] freshly chopped thyme
or
2 tablespoons [30 mL] dried thyme
2 cups [450 g] shredded Gruyere cheese
6 eggs
2 teaspoons [10 mL] dry mustard
Pepper, to taste

1
Arrange dry bread slices into a large shallow dish; pour cream all over and leave to soak.
2
Into a large deep skillet, over medium heat, melt 3/4th of butter; soften leek slices, for approximately 8 minutes.
3
Add mushroom strips; cook for 5 minutes more.
4
Add Prosciutto strips; cook for 2 to 3 minutes longer.
5
Reserving 1 tablespoon [15 mL] chopped parsley, stir remaining chopped parsley and fresh or dried thyme into mixture; set aside.
6
Gently squeeze moisture from soaking bread, reserving liquid into a bowl [do not worry if bread breaks up].
7
Grease a shallow 12 x 8-inch [3-L] baking dish; arrange 1/3 of bread slices over bottom or dish, top with 1/2 of leek mixture, then with 1/3rd of shredded cheese.
8
Repeat layers once.
9
Top with remaining bread slices, but do not worry if bread does not cover it all.
10
Add eggs and mustard to reserved chopped parsley mixture, pepper then whisk until well combined; pour into baking dish.
11
Sprinkle all over with remaining shredded cheese; dot with remaining butter.
12
Sprinkle all over with reserved chopped parsley; tightly cover and refrigerate overnight.
13
Preheat oven to 325u00b0F [160u00b0C].
14
Bake, uncovered into preheated oven for 35 to 45 minutes, until top is golden brown and a knife comes out clean from its center.

1499

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 [1/2-inch / 1.3-cm thick] slices homemade-style dry Italian bread loaf, 4 cups [1 L] light cream, 1/4 cup [60 g] butter, 4 leeks [white part + 1-inch / 2.5-cm pale green], thinly sliced, and more.

Yes, Wild Mushroom, Leek And Prociutto Strata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom, Leek And Prociutto Strata

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