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:

• 2 tablespoons olive oil

• 4 vegan sausage links (Italian)

• 1 medium onion, diced

• 1 ½ cups cremini mushrooms

• ¼ cup water

• 1 ¼ teaspoons kosher salt, divided

• Freshly cracked black pepper, to taste

• 2 tablespoons soy sauce or tamari

• 3 cups baby spinach

• 1 loaf day-old French bread, torn or cut into 2-inch pieces

• 1 ½ cups vegan shredded cheese ( 1 cup smoked gouda + ½ cup Monterey jack, or any preferred mix)

• 1 ¼ cups vegan liquid egg (like Just Egg)

• 1 cup plant milk (plain and unsweetened)

• 1 teaspoon Dijon mustard

• 1 teaspoon garlic powder

• 5-10 sprigs fresh thyme

DIRECTIONS:

Preheat your oven: Set it to 350°F (175°C).

1. Heat your pan: Place a large sauté or cast-iron pan over medium-high heat. Once hot, add 2 tablespoons of olive oil.

2. Cook the sausage: When the oil is hot (but not smoking), add the sliced sausages. Cook until golden brown, about 2-3 minutes on each side.

   • Remove from the pan (leave the oil behind) and set aside on a plate.

3. Sauté the veggies: Add the onions and mushrooms to the same pan. Cook until the mushrooms are slightly golden and the onions turn translucent.

   • If sausage bits are stuck to the pan, add ¼ cup of water. Use a spatula to scrape up the browned bits, then let the water evaporate.

4. Season: Add ½ - ¾ teaspoon of kosher salt (adjust to taste based on the saltiness of your sausage), a few cracks of black pepper, and a splash of soy sauce. Stir to combine.

5. Add the spinach: Toss in the spinach and cook just until wilted. Don’t overcook.

6. Crumble the sausage: Break the sausage into smaller pieces with your hands, then return it to the pan and toss it with the vegetable mixture.

7. Assemble the strata:

   • Place half of the torn bread pieces in the bottom of a 10.5” x 7.5” ceramic baking dish (or use the same cast-iron pan).

   • Top with half of the sausage mixture and half of the shredded cheese.

   • Repeat with the remaining bread, sausage mixture, and cheese.

8. Prepare the liquid mixture: In a bowl or measuring cup, whisk together the plant milk, Dijon mustard, ½ teaspoon of salt, and the liquid plant-based egg.

9. Pour over the strata: Evenly pour the liquid mixture over the layers in the baking dish. Gently press down with your hands or a spoon to make sure the bread is fully soaked.

10. Add thyme: Sprinkle fresh thyme sprigs (or de-stemmed thyme leaves) over the top.

11. Refrigerate: For best results, cover and refrigerate overnight. If short on time, 30 minutes will work too.

12. Bake: Place the strata on the middle rack of your preheated oven and bake for 30-35 minutes, or until the cheese is melted, bubbling, and the top is slightly toasted.

13. Rest and serve: Let the strata rest for 5-10 minutes before serving. Enjoy hot!

Storage and Use

1. Place leftover strata in an air-tight container and store in the refrigerator for up to 3 days.

2. Reheat in the oven on 350° F for 10-15 minutes or until filling warmed through.