Easy Kale and Mushroom Strata for Brunch
Looking for a flavorful and satisfying dish that will brighten up your brunch table? This Kale and Mushroom Strata combines fresh greens, earthy mushrooms, and creamy shredded mozzarella cheese (vegetal) into a hearty, baked casserole that’s both simple to make and bursting with taste. It’s a perfect recipe to impress friends and family while enjoying a wholesome meal together.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples enhanced with fresh kale and mushrooms for a nutritious boost.
- Make-Ahead Friendly: Can be prepared the night before, letting flavors meld beautifully overnight.
- Perfect Texture: Soft custard meets crispy bread and tender veggies for a delightful mouthfeel.
- Vegetarian and Nourishing: Packed with greens and plant-based cheese, making it both filling and wholesome.
Ingredients You’ll Need
This Kale and Mushroom Strata uses simple but essential ingredients that each play a key role in flavor and texture, from the earthiness of mushrooms to the vibrant kale and the melty shredded mozzarella cheese (vegetal) that pulls everything together deliciously.
- Fresh kale: Provides a vibrant, slightly peppery green that adds a nutritious crunch.
- Sliced mushrooms: Bring deep, earthy notes that perfectly complement the greens and bread.
- Day-old bread: Absorbs the custard, creating a soft yet structured base.
- Shredded mozzarella cheese (vegetal): Adds creamy richness and a gooey, melty texture.
- Eggs: Bind the ingredients together into a fluffy baked custard.
- Milk or plant milk: Creates the custard mixture for moist, tender strata.
- Smoked turkey bacon: Provides a smoky, savory hint enhancing depth of flavor.
- Onion and garlic: Add aromatic warmth and complexity to the filling.
- Salt and pepper: Seasoning essentials that bring out all the dish’s flavors.
Variations for Kale and Mushroom Strata
This Kale and Mushroom Strata is wonderfully adaptable. Feel free to adjust based on what’s in your fridge or dietary preferences, since this recipe welcomes a variety of delicious tweaks.
- Swap greens: Use spinach or Swiss chard instead of kale for a milder flavor.
- Dairy-free option: Substitute plant-based milk and vegan shredded cheese for a dairy-free version.
- Meat alternatives: Add smoked turkey slices or omit meat altogether for a vegetarian take.
- Extra veggies: Toss in bell peppers, zucchini, or cherry tomatoes for added color and nutrition.
- Herb infusion: Fresh thyme, rosemary, or parsley enhance aroma and freshness.
How to Make Kale and Mushroom Strata
Step 1: Prepare the Vegetables
Start by sautéing chopped onions and garlic in a bit of olive oil until fragrant and translucent. Add the sliced mushrooms and cook until they release their moisture and begin to brown. Finally, toss in the kale and cook until just wilted. Set aside.
Step 2: Assemble the Bread Base
Cube day-old bread into bite-sized pieces and layer half of them evenly in a greased baking dish. This helps soak up the custard and creates that signature strata texture.
Step 3: Add the Filling
Distribute the sautéed vegetable mixture and smoked turkey bacon evenly over the bread layer. Sprinkle shredded mozzarella cheese (vegetal) on top, then cover with the remaining bread cubes.
Step 4: Make the Custard Mixture
Whisk together eggs, milk, salt, and pepper in a bowl until combined and slightly frothy. Pour this gently over the layered bread and vegetables, pressing down lightly to ensure the bread soaks it all up.
Step 5: Let It Rest
Cover the dish with foil and refrigerate for at least an hour, or overnight to let the flavors meld and the bread fully absorb the custard.
Step 6: Bake Until Golden
Preheat your oven to 350°F (175°C). Bake the strata covered for 30 minutes, then remove the foil and bake for an additional 15 to 20 minutes until the top is beautifully golden and the custard is set.
Pro Tips for Making Kale and Mushroom Strata
- Use day-old bread: Fresher bread will become too soggy, while slightly stale bread soaks the custard perfectly.
- Drain cooked vegetables: Remove excess moisture from mushrooms and kale to prevent a watery dish.
- Customize seasoning: Taste the custard mixture before pouring to balance salt and pepper perfectly.
- Rest before baking: Let the assembled strata rest to allow all flavors to marry and improve texture.
- Cover during baking: Helps keep the strata moist until the final browning.
How to Serve Kale and Mushroom Strata
Garnishes
Fresh herbs like parsley or chives add a burst of color and freshness when sprinkled on top just before serving. You can also add a dusting of freshly cracked black pepper for that finishing touch.
Side Dishes
Pair your Kale and Mushroom Strata with a crisp green salad or fresh fruit to balance the richness of the casserole. A light, citrusy dressing or a chilled glass of grape juice complements the meal beautifully.
Creative Ways to Present
Serve the strata in individual ramekins for an elegant touch or a family-style casserole dish for a cozy gathering. Consider layering it in a clear glass baking dish to show off the beautiful layers of bread, greens, and cheese.
Make Ahead and Storage
Storing Leftovers
Keep leftover strata covered tightly in the refrigerator for up to 3 days. It reheats well and retains its flavors wonderfully.
Freezing
For longer storage, freeze the cooked strata in airtight containers or wrapped tightly in foil and plastic wrap. It will keep for up to 2 months and thaw in the refrigerator overnight before reheating.
Reheating
Rewarm leftovers in a preheated oven at 325°F (160°C) until heated through and the top is crisp again, about 15-20 minutes. Avoid microwaving to retain texture.
FAQs
Can I use fresh bread instead of day-old bread?
Day-old bread works best because it absorbs the custard without becoming overly soggy, but if fresh bread is all you have, lightly toast it first to remove some moisture.
Is this recipe suitable for vegetarians?
Yes, simply omit the smoked turkey bacon or replace it with smoked turkey slices, and you’ll have a delicious vegetarian-friendly meal.
Can I prepare this recipe gluten-free?
Absolutely! Use gluten-free bread and ensure any other ingredients like Worcestershire sauce are certified gluten-free.
How long can I refrigerate the assembled strata before baking?
It’s best to refrigerate between 1 and 12 hours to let the flavors meld and the custard soak the bread properly.
What can I substitute for shredded mozzarella cheese (vegetal)?
You can use any plant-based mozzarella-style cheese or your favorite mild, meltable cheese alternative if preferred.
Final Thoughts
This easy Kale and Mushroom Strata is truly a brunch game-changer. Its mix of fresh ingredients, creamy cheese, and comforting bread layers creates a dish that feels both homey and special. Give it a try, and watch it become a new favorite on your weekend table!
