MUSHROOM SAUSAGE STRATA
A strata is a delicious and easy meal that can be made ahead of time and is sure to impress. Toasty bread, melty cheese, savory sausage, and mushrooms along with spinach and thyme make for an incredible combo. This one’s a banger.
Skill Level- Easy
Equipment:
10.5” x 7.5” ceramic pan (can bake in a large cast-iron skillet instead)
Large saute pan
Knife
Cutting board
Makes enough for about 6 servings.Prep:
Cut sausages into 1 ½ - 2 inch round pieces
Chop or cut mushrooms into thick slices
Shred cheese if using block
Chop or tear bread into 2- 3 inch pieces (I prefer tearing)
MISE EN PLACE
To make things easier on yourself, get ingredients prepped, gathered, and organized before you start cooking or mise en place.
INGREDIENTS:
1 loaf day-old French bread ( torn or cubed into 2” pieces)
4 sausage links, vegan
1 medium onion, diced
3 C baby spinach
1 ½ C cremini mushrooms, thickly sliced ( can sub with portobello or white)
1 ½ C cheese, vegan (shredded)- I used 1 C smoked gouda and ½ C Monterey jack
1 ¼ C vegan liquid egg (I use Just Egg)
1 C plant milk (I use oat)
1 tsp Dijon mustard
1 tsp garlic powder
2 T soy sauce or tamari
5-10 sprigs of fresh thyme
¾ tsp. + ½ tsp. (or to taste) kosher salt, divided
freshly cracked pepper
2 T olive oil
¼ C water
DIRECTIONS:
Preheat oven to 350° F
Heat a large sauté or cast-iron pan on medium-high heat. Once hot, add the 2 tablespoons of olive oil.
When the oil is hot (not smoking) add cut sausages and saute until golden brown- about 2-3 minutes on each side.
Remove the sausage from the pan (leaving the oil) and set aside on a plate.
Add onions and mushrooms and saute until the mushrooms are slightly golden and the onions have become translucent.
Use the ¼ cup of water if you have bits of sausage stuck to the bottom of the pan (this will typically happen if you are not using non-stick)- use your spoon or spatula to release the bits from the bottom of the pan. Let the mixture cook for a couple of minutes so that the water evaporates out.
Sprinkle in ½ -¾ teaspoon of kosher salt (depending on your taste and the saltiness of your sausage), a few cracks of black pepper, and soy sauce- give the mixture a stir, then add in the spinach.
Let the spinach cook down until it is just wilted- don’t overcook.
Break up the sausage a bit with your hands to make it a little crumbly for better distribution.
Remove the mixture from the heat and toss in the crumbled sausage.
Add half of the torn bread pieces to the bottom of a 10.5” x 7.5” ceramic pan (or add the mixture to the large cast-iron pan you’ve been cooking in), then add half the sausage mixture, and half the shredded cheese.
Repeat again with the bread, sausage mixture, and cheese until the pan is full.
In a separate bowl (or a liquid measuring cup) mix together the milk, Dijon mustard, ½ teaspoon of salt, and the liquid plant egg- pour over the strata mixture to coat.
Press the mixture down gently with your hands or a spoon to make sure all of the strata is soaked.
Sprinkle the top with the thyme sprigs (you could de-stem too and just sprinkle the leaves if you prefer).
Best practices would be to cover and leave in the refrigerator overnight, but if you’re lazy like me, 30 minutes will do.
After you bring the strata out of the refrigerator, place it on the middle rack of your pre-heated oven (set to 350° F) and let it bake uncovered for 30-35 minutes or until the cheese has melted, it’s bubbling, and bread has gotten a bit toasty.
Let the strata rest for 5-10 minutes, then serve hot.
Enjoy!
Storage and Use
Place leftover strata in an air-tight container and store in the refrigerator for up to 3 days.
Reheat in the oven on 350° F for 10-15 minutes or until filling warmed through.
