Portabello-Spinach Strata

A few weekends ago Andrew and I had an all day cook-athon. This was preceded by a wonderful day shopping at the Lancaster Central Market. We stocked up on grass fed beef, lamb and pork, veggies, goat milk, cow milk (in fun glass bottles), goat cheese, strawberries and rhubarb. These ingredients were turned into strawberry-rhubarb jam (we used an awesome recipe from Marisa at Food in Jars with lemon zest and cinnamon), goat and regular yogurt, and a super delicious strata from a recipe I got at Whole Foods. In addition, Andrew made blueberry muffins for breakfast and I made some whole wheat bread.

I told you we did a lot of cooking!
Although everything we made turned out really well, the strata was amazing! The recipe originally called for using asparagus and sour dough, but we used spinach and rye bread. It was pretty easy and quick, probably only taking about half an hour.

This would be a great entree for a potluck and could easily be altered to meet your personal tastes.

Portabello & Spinach Strata (adapted from Whole Foods)
serves 8

1 tbsp extra virgin olive oil
1 medium yellow onion, diced
1/4 tsp dried thyme
3 cloves garlic, minced
1/2-1 lb mushrooms, chopped
1 lb spinach
1/2 tsp salt
8 eggs
1 cup low fat milk
2 tbsp Dijon mustard (we used whole grain)
3 tbsp fresh parsley, chopped (or a little less dried)
Black pepper to taste
5 cups bread, cubed (1")
4 oz goat cheese

Heat oil in a large skillet over medium heat. Add onion and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, and salt and cook for 5 more minutes. Add spinach and cook until wilted.

Meanwhile, whisk together eggs, milk, mustard, parsley, pepper, and a pinch of salt in a large bowl. Set aside.

Spread half of the bread over the bottom of a lightly oiled 9x13" baking dish. Top with half of the mushroom mixture, and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour the egg mixture evenly over the top. If you want, cover and chill overnight.

When ready to bake, preheat oven to 375 degrees F. If chilled, bring strata to room temperature. Sprinkle remaining goat cheese over the top. Bake until firm in the center and golden brown, about 45 minutes. Let rest 10 minutes before serving.