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Breakfast recipe · from the recipe book

Mushroom Onion Gruyère-Style Strata

A custardy, golden-topped bread bake layered with deeply browned mushrooms, sweet caramelized onion, sharp cheddar and nutty Parmesan.

Mushroom Onion Gruyère-Style Strata

Ingredients

  • 4¾ cups sliced340 gWhite mushroomssliced
  • 2 medium220 gYellow onionthinly sliced
  • 1 tbsp14 gOlive oil
  • 1 tsp1 gDried thyme
  • 6 slices192 gWhole-wheat breadcut into 1-inch cubes
  • 6 large300 gEggs
  • 1¼ cups (300 ml)300 gMilk, 2%
  • ¾ cup shredded90 gCheddar cheeseshredded
  • ⅓ cup grated40 gGrated Parmesan
  • 2 tsp10 gYellow mustard
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish lightly with a little of the olive oil.
  2. Spread the bread cubes on a baking sheet and toast in the oven for 8 minutes until dry; set aside.
  3. Heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook for 10 minutes, stirring, until soft and golden.
  4. Add the mushrooms and thyme and cook for 8 minutes more, until the mushrooms are browned and their liquid has evaporated. Remove from the heat.
  5. In a large bowl, whisk the eggs, milk, mustard, salt and black pepper until smooth.
  6. Scatter half of the toasted bread in the dish, then half of the mushroom-onion mixture and half of the cheddar. Repeat with the remaining half of the bread, the remaining half of the mushroom-onion mixture and the remaining half of the cheddar.
  7. Pour the egg mixture evenly over the layers and press the bread down gently so it soaks; let it stand 10 minutes.
  8. Sprinkle the Parmesan over the top and bake for 35 to 40 minutes, until puffed, golden and the center reaches 160°F (71°C).
  9. Rest 5 minutes, then sprinkle with the parsley and cut into 4 squares.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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