Golden Valley - Prosciutto and Mushroom Strata

Prosciutto and Mushroom Strata

2 tbsp	butter or margarine	30 mL
1	medium onion, chopped	1
1/2 lb	portobello, cremini or white mushrooms, sliced	250 g
1/4 lb	thinly sliced prosciutto or ham, cut into 1/4-inch (6 mm) strips	125 g
1/4 cup	chopped fresh parsley	50 mL
1 1/2 tsp	dried basil	7 mL
6 cups	cubed stale French bread (1/2-inch/1 cm cubes)	1 1/2 L
2 cups	shredded Swiss cheese	500 mL
6	eggs	6
2 cups	milk	500 mL
1 tbsp	Dijon mustard	15 mL
1/4 tsp	each salt and pepper	1 mL
Method: In large skillet over medium-high heat, melt butter or margarine. Add onion and mushrooms. Sauté until liquid from mushrooms has evaporated, about 5 minutes. Remove from heat. Stir in prosciutto or ham, parsley and basil. In greased 13 x 9-inch (34 x 22 cm) baking dish, arrange half of the bread; top with half of the prosciutto or ham mixture and half of the cheese. Repeat layers. Beat together eggs, milk, mustard, salt and pepper until just blended. Pour over strata. Cover with foil and refrigerate at least 2 hours or overnight. Bake strata covered with foil in a 350°F (180°C) oven for 20 minutes. Remove foil and bake 20 to 25 minutes longer, or until the centre is set and top is golden. Number of Servings: 6 Cooking 40 minutes Baking 40 minutes Chilling 2 hours Nutrients per serving Calories 530 Fat 17 g Saturated 5 g Carbohydrate 60 g Fibre 3 g Protein 35 g Source: Egg Farmers of Canada