Caramelized Onion and Mushroom Strata


10 cups 1 inch cubed, day-old sourdough bread 

1 cup grated old cheddar cheese (optional) 

1 spanish onion, finely sliced

4 cups sliced, mixed mushrooms (portabella, Cremini, Shitake)

1 tsp rosemary, minced

1 tsp rhyme, minced

2 cloves of garlic, minced

1 1/2 cups whole milk (3.25% fat)

2 tsp dijon mustard

6 Scoops/3 bottles the egg., unprepared


  1. PREHEAT your oven to 375°F and grease a 9x13 baking dish. Place bread and cheese in a large bowl.
  2. HEAT 1 tbsp of oil in a large skillet over medium-low heat. Add onions to skillet and cook, stirring occasionally for 30 minutes, or until onions are tender and golden.
  3. DRIZZLE a small amount of oil into the pan with the onions and Increase the skillet heat to medium-high. Stir in mushrooms, rosemary and thyme, season with salt and pepper. Cook for 8 to10 minutes, stirring occasionally, until golden and tender. Add garlic to skillet and cook for 1 minute. Transfer mixture to the bowl with the bread.
  4. WHISK together milk. mustard, the egg. and 1/3 cup of cold water in a medium bowl until smooth.
  5. FOLD the wet ingredients into the bowl with the bread and mushroom mixture, mix until all the liquid is absorbed. Transfer to prepared baking dish and cover with aluminum foil. 
  6. PLACE strata in preheated oven and bake for 30 minutes. Remove foil and continue to bake for an additional 20 minutes, or until strata is firm and golden.
  7. REST strata for 10 minutes then serve with a side salad or fresh fruit. 

Chefs Tip:

  • Make it vegan by using an unsweetened non dairy creamer and omitting the cheese.
  • Cooking the onion on a low heat and for a longer period of time makes for a sweet and flavorful caramelized onion!