Strata means a layered casserole. They can be sweet or savory. I guess you could say it’s almost like bread pudding. Anytime I’m looking for a recipe for at least six people, my Sweet Italian Sausage, Mushroom, and Asparagus Strata is perfect. Not to mention, it’s comfort food in every sense. Let’s start from the beginning.

Anytime I make Homemade Ciabatta Croutons, I always make extra. Once they’ve cooled, I store them in an airtight baggie, and then I know I have them whenever I need them for soups and salads.

Prep Time: 30 to 40 minutes (time includes the cooking of all the ingredients going into the Strata)
Cook Time: 45 to 55 minutes
Inactive Prep Time: 10 minutes
Total Time: 1 hour 45 minutes
Yields: 8 servings
Equipment: 1 (12-inch) sauté pan, 1 (9 x 13) baking dish, 2 rimmed baking sheets,  1 medium-size mixing bowl, 1 large mixing bowl, chef’s knife, cutting board, non-stick cooking spray.

Ingredients:
1/2 cup plus 2 tablespoons of olive oil,  reserve 1/4 cup for the top
1 Fresno chili, seeded and minced
2 cloves of garlic, minced
1 teaspoon of fresh thyme leaves, finely chopped
1 pint of white button mushrooms, sliced (substitute Cremini mushrooms)
2 1/2 tablespoons plus 2 teaspoons of kosher salt
3 teaspoons black pepper, plus 1/2 teaspoon black pepper, freshly ground
1 pound of sweet Italian sausage, casings removed
1 sprig of fresh rosemary leaves, chopped
1 teaspoon of fennel seeds
1 teaspoon of oregano
1 teaspoon dried thyme
1 (5-ounce) package of fresh spinach leaves
1 (8-ounce) package of frozen asparagus spears, thawed and cut on the bias, into2-inch pieces
1 loaf of Ciabatta bread, cut into 1 1/2 inch cubes (approx. 6 to 8 cups)
12 large eggs, room temperature
2 cups whole milk, room temperature
1 cup of half-and-half, room temperature
4 ounces grated Gruyère cheese (reserve 2 tablespoons for the top)
4 ounces grated Fontina cheese (reserve 2 tablespoons for the top)
1/2 cup of Parmigiano-Reggiano cheese, freshly grated (reserve 1/4 cup for the top)

Instructions:
Preheat oven to 400 degrees F.
Spray a casserole dish with non-stick cooking spray.

Cut the Ciabatta into 2-inch cubes, and spread them onto 2 rimmed baking sheets. On each baking sheet pan, divide evenly: 1/2 cup olive oil, 1 1/2 tablespoons kosher salt, and 1 1/2 teaspoons freshly ground black pepper. Using your hands, toss the bread cubes until coated. Bake for 15 minutes or until dry. Set aside and cool for 10 minutes.

In a large sauté pan over medium heat, add the olive oil. Next, add the minced Fresno chili and garlic. Cook, stirring frequently, for 1-2 minutes, until fragrant. Next, add the sliced mushrooms, stir frequently, and cook until they’ve released their water and browned, around 5 minutes. Season with 1 teaspoon kosher salt and 1/2 teaspoon of freshly ground pepper to taste.

Add the sweet Italian sausage to the pan. Using a wooden spoon, break the sausage. Add the rosemary, fennel seeds, dried oregano, dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon of freshly ground pepper. Cook until the sausage is no longer pink, about 10 minutes.

Next, add the fresh spinach leaves. I like spinach to retain its beautiful green color. Immediately remove from the heat and toss until the spinach has completely wilted. Next, add the asparagus and stir to combine.  Set the filling aside.

Remember this dish still has to go into the oven.

Adjust oven temperature to 350°F.
To begin making the custard, add the eggs, milk, grated cheeses, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper to a bowl and whisk until combined.

In another large mixing bowl, add the sausage mixture and cooled bread cubes. Gently toss to combine. Pour the custard over the sausage and bread cubes.

Gently fold the ingredients in with the custard. Allow the mixture to sit for 10 minutes, giving the bread cubes a chance to absorb most, if not all, of the custard.

After 10 minutes, pour the mixture into the greased baking dish and sprinkle the reserved cheese over the top. Drizzle (1/4 cup) olive oil all over the top to ensure the bread browns evenly.

Bake for 45-55 minutes or until no more liquid comes up on the sides or through the center. Once a wooden skewer comes out clean, the dish is done. The Strata should be nice and golden brown on top.

Let the strata rest for 20 minutes before cutting.

There you have it, my Sweet Italian Sausage, Mushroom, and Asparagus Strata.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.

https://lindalouhamel.com/2015/11/02/homemade-ciabatta-croutons/