Tag Archives: baguette

Savory Onion, Mushroom, Sausage, and Cheese Strata

I love bread. People that don’t eat bread? Sheww… I feel bad for them. French bread? Yes please. Italian bread? Sure thing. Baguettes topped with anything? Absolutely. Sliced sourdough packed with cheese and toasted on a griddle? MY FAVORITE. So when I go to the store and the bakery has discounted bread on the day-old rack, I stock up. Last week I made a bread pudding out of French bread and today I’m making a strata for dinner out of a stale baguette.

Today’s dinner uses the long, skinny, unassuming baguette. Crusty on the outside, chewy on the inside. Perfect for sucking up milk and eggs. Here you go.

Wipe the drool from your chin and read on, my friend.

Wipe the drool from your chin and read on, my friend.

Savory Onion, Mushroom, Sausage, and Cheese Strata

Ingredients:

  • one large Vidalia or sweet onion, chopped
  • 16 ounce container sliced mushrooms (white mushrooms are okay, baby bellas are better)
  • 1 tsp basil (dried)
  • 1 tsp oregano (dried)
  • 1 pound fresh mild flavored sausage (breakfast sausage or mild italian sausage)
  • 1 baguette cut into bite-sized pieces
  • 16 ounce container whole milk or heavy cream
  • 6 eggs, whisked in large bowl
  • sprinkle of nutmeg
  • salt and pepper
  • 7-8 ounces gruyere cheese, shredded
  • 7-8 ounces sharp cheddar cheese, shredded

Directions:

Place 1 tbsp extra virgin olive oil in large skillet and add chopped onions.

My one large sweet onion made 4 cups of chopped onion

My one large sweet onion made 4 cups of chopped onion

Sprinkle a pinch of salt over onions. Cook on medium heat 10 minutes.

sauteed onions

sauteed onions

Add sliced mushrooms. Sprinkle a pinch of salt over mushrooms. Cook 10 more minutes.

Add mushrooms to sauteed onions

Add mushrooms to sauteed onions

Add some cracked black pepper. Place a tsp oregano in palm of your hand and crush to release oils while adding to onions and mushrooms. Place a tsp basil in palm of your hand and crush to release oils while adding to mixture.

top with basil and oregano

top with basil and oregano

Stir mixture and allow to cook 20 minutes until softened and a bit caramelized.

stir to combine herbs and onions and mushrooms

stir to combine herbs and onions and mushrooms

While that’s cooking, whisk the 6 eggs and milk/cream in large bowl.

Whisk eggs and add whole milk or heavy cream.

Whisk eggs and add whole milk or heavy cream.

Add sprinkle of nutmeg.

Add nutmeg. If it's dried powder or fresh makes no difference. Just add some.

Add nutmeg. If it’s dried powder or fresh makes no difference. Just add some.

Whisk to combine.

Now remove the mushrooms and onions to a medium sized bowl and place the sausage in the pan and cook until brown and crumbled.

Remove the mushrooms and onions and place sausage in the pan and brown.

Remove the mushrooms and onions and place sausage in the pan and brown.

Now combine the sausage, mushrooms and onions back in the pan and toss to create a delicious pan of yumminess.

Combine mushrooms and onions with the sausage and allow to cook for five minutes more. TASTE IT! Adjust it with salt and pepper if necessary. Keep in mind the cheese will add a ton of flavor.

Combine mushrooms and onions with the sausage and allow to cook for five minutes more.

TASTE IT. Add salt and pepper if necessary. Allow to cook together for 5 minutes and then remove from heat and allow to cool for a bit.

Cut the baguette into bite-sized pieces.

My baguette made about 6 cups

My baguette made about 6 cups

And place the baguette in the milk/cream/egg mixture and toss to coat.

While bread is soaking, prepare your pan and finish cooking sausage mixture

While bread is soaking, prepare your pan and shred the cheese

Allow to soak while you prepare the pan and shred the cheese.

Spray a large casserole dish or cake pan with non-stick cooking spray. Set aside.

Shred your blocks of cheese.

Good cheese. That is all.

Good cheese. That is all.

I chose cheddar because it’s tasty. I added Gruyere to it because I like the melt-ability. I lucked out at the store because I found this one: APPLEWOOD SMOKED GRUYERE. Perfect with sausage.

Assembly:

Place some of the bread in the bottom of the pan.

Layer 1 - soaked bread

Layer 1 – soaked bread

Top with half of the sausage/onion/mushroom mixture.

Layer 2 - Sausage mixture. Layer 3 - Cheeses

Layer 2 – Sausage mixture. Layer 3 – Cheeses

Top with half of the cheese.

Layer the rest of the bread on top of that. And don’t waste that milk and egg that’s left in the bowl.

Layer the rest of the bread and milk/egg mixture

Layer the rest of the bread and milk/egg mixture

Place the rest of the sausage/onion/mushroom mixture on top of the bread.

Finish the whole thing with the remainder of the cheese.

Top with the rest of the sausage/onion/mushroom mixture and the rest of the cheese.

Top with the rest of the sausage/onion/mushroom mixture and the rest of the cheese.

Rip off a piece of foil and spray it with non-stick spray.

Prepare the foil with non-stick spray

Prepare the foil with non-stick spray

Place it over the strata and push down on the contents. Your goal here is to allow that custard mixture to soak into the bread cubes and the flavors to all marry together. Yum. Place in the fridge for 4 hours or overnight. I made mine midday and will eat it this evening for dinner.

When you are ready to make it, remove it from the fridge and preheat the oven to 350F. Allow to bake (foil on) for 45 minutes. Remove foil carefully

Remember when I had you spray the foil with non-stick spray? Yeah. That's why. None of the cheese gets pulled off the top of the strata. I'm pretty smart.

Remember when I had you spray the foil with non-stick spray? Yeah. That’s why. None of the cheese gets pulled off the top of the strata. I’m pretty smart.

and bake for 15 more minutes until bubbly and crusty. Allow 15 minutes or more to rest before serving.

Um what? I'm so distracted right now I forget what we're talking about.

Um what? I’m so distracted right now I forget what we’re talking about.

We had creamed corn in the freezer from last summer so that’s what we had with this hearty meal. It was nice to have something sweet and simple paired with this since it’s so rich. A nice glass of Pinot Grigio would be nice with this, too.

Enjoy!

Crusty Baguette

This bread is pretty mind-blowing. It’s so flavorful and versatile. If you just change up the herbs, like flat leaf parsley, you can serve it with something else, like crab dip. The recipe comes from a sweet friend on the Eastern Shore of Maryland. Yanno, after thinking about her recommendation of serving it with crab dip… I’m wondering if she has some delicious crab dip recipe up her sleeve made with the Chesapeake Bay Blue Crabs. Yum. I may have to see if she wants to contribute another recipe to The Jessie Show.

baguette toasted in butter, onion, garlic, and thyme

baguette toasted in butter, onion, garlic, and thyme

Toasted Baguette

preheat oven to 375F

1 large baguette sliced

3 Tablespoons of butter – use the real stuff here, people.

1/2 cup Extra Virgin Olive Oil

1 small grated onion – mild onion like Vidalia, or shallot (about a half cup grated)

crushed garlic clove (about a clove or two)

rosemary (about 2 tablespoons fresh, 1 tablespoon dried) I used thyme because I happen to love thyme and was using it in another recipe for dinner.

place butter and EVOO on baking sheet (with a lip on it so butter/evoo doesn’t drip off the edges) until butter melts. Tilt baking sheet to coat entirely with EVOO and butter. Place onion, garlic and herbs in butter/EVOO mixture and spread evenly over pan. Place bread slices in butter mixture and toast until crispy (about 10 minutes). Flip the bread over and toast again until crusty. Sprinkle lightly with sea salt if desired. It should be chewy in the center from all the butter and onion soaking in and the edges should be crusty and flavorful.

Serve with sliced pork loin. Yum!