Mushroom And Vegetable Strata
|Unsalted butter||2 Tablespoon, divided|
|Sliced shiitake mushrooms||2 1⁄2 Ounce (1 Cup)|
|Cremini mushrooms||2 1⁄2 Ounce, sliced (1 Cup)|
|Scallion||1 , sliced (1 Tablespoon)|
|Chopped fresh spinach||2 Cup (32 tbs)|
|Chopped roasted red pepper||1⁄4 Cup (4 tbs)|
|Low carb white bread slices||6 , cut into 1/4-inch strips|
|Boursin cheese||5 1⁄4 Ounce, crumbled (1 Package)|
|Low carb whole milk dairy beverage||1 1⁄2 Cup (24 tbs)|
|Grated nutmeg||1 Dash|
1. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. When the foam subsides, add mushrooms and cook, stirring occasionally, until the liquid they release evaporates, 8 to 10 minutes. Add scallion and spinach and cook until spinach wilts, 2 to 3 minutes. Stir in roasted pepper, remove from the heat, and let cool.
2. Grease an 8-inch square baking dish with remaining tablespoon butter. Cover bottom of baking dish with one-third of the bread strips, then one-third of the mushroom mixture, then one-third of the cheese. Repeat layers twice.
3. Lightly beat eggs in a bowl, then whisk in dairy beverage. Season with salt, pepper, and nutmeg. Carefully pour over bread and vegetables, taking care that vegetables stay evenly distributed. Cover with plastic wrap, then set a similar-size dish on top of plastic to keep bread submerged. Refrigerate overnight.
4. Heat oven to 350°F. Remove dish that is weighting bread and plastic wrap. Bake until a knife inserted in the center comes out clean and strata is golden brown and puffed, about 1 hour. Serve immediately.