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Overnight Wine and Cheese Strata





1 (1) loaf French Bread
1 pkg. (8) pkg. fresh mushrooms, sliced
1-1/2 tsp. chopped fresh oregano or
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 cup butter or
margarine, melted
2/3 cup dry white wine or
2 cups chopped cooked ham
1 cup shredded Swiss cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped green onions
6 lg. eggs
2 cups milk
1/4 cup spicy brown mustard
1/4 tsp. pepper
Hot sauce to taste
1-1/3 cup sour cream
3/4 cup grated Parmesan cheese



Cut off and discard crusty ends of bread. Tear rest of loaf into bite size chunks. Arrange bread snugly in a heavily greased 13 x 9 x 2 inch baking dish. Set aside.

Cook mushrooms, 1 ½ teaspoons fresh oregano, and ¼ teaspoon pepper in butter in a large skillet over medium high heat, stirring constantly, until mushrooms are tender. Sprinkle mushroom mixture over bread. Pour white wine over mushroom mixture. Sprinkle with ham and next 3 ingredients.

Combine eggs and next 4 ingredients. Beat with a wire whisk until blended. Pour egg mixture over layers in dish. Cover and chill 8 hours.

Bake strata, covered, at 350 F. for 45 to 50 minutes. Remove from oven, and spread with sour cream. Sprinkle with Parmesan cheese. Broil 4 inches from heat with electric oven door partially opened 2 to 3 minutes or until lightly browned. Garnish, if desired. Serve hot. 8 servings.

NOTE: If you’d like to omit the wine in this rich brunch dish, substitute 2/3 cup milk.

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Author's Comments

Pour egg mixture over layers in dish. The egg mixture will soak into the bread overnight.

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