Mother's Day

Cheesy Sausage & Mushroom Strata

May  3, 2022
1 Ratings
Photo by Ty Mecham. Prop Stylist: Megan Hedgpeth. Food Stylist: Kate Buckens.
  • Prep time 30 minutes
  • Cook time 50 minutes
  • Serves 6 to 8
Test Kitchen Notes

On this episode of Cook and a Half, Resident Samantha Seneviratne and her son Artie dig into their Too Good to Go order—a surprise bag of surplus ingredients from their choice of nearby stores or restaurants—and make something delicious out of what they find. The result? A cheesy sausage and mushroom strata, which is the perfect brunch main (and just in time for Mother’s Day). or a vegetarian version, swap in plant-based sausage or leave out the extra protein and double down on the mushrooms.

This recipe is shared in partnership with Too Good To Go. —The Editors

What You'll Need
  • 2 tablespoons butter
  • 1 bunch scallions, trimmed and sliced
  • 8 ounces mushrooms (such as cremini or shiitake), sliced
  • 8 ounces sausage meat, sweet or hot
  • 12 ounces day-old enriched bread (such as brioche or challah), cubed or torn into ¾-inch-thick pieces
  • 6 eggs
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tablespoon mustard, grainy or Dijon
  • 3 ounces sharp cheddar, shredded and divided
  • 1 ounce fresh thyme, roughly chopped
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground pepper
  • Salad greens, for serving
  • Lemon wedges, for serving
  1. In a 12-inch cast-iron skillet, melt the butter. Add scallions and mushrooms and cook until softened, about 5 to 8 minutes. Add the sausage and cook, breaking up with a wooden spoon, until no longer pink, another 5 minutes. Set aside.
  2. In a large bowl, toss the bread with the sausage mixture. Once combined, transfer back to skillet.
  3. In a separate large bowl, whisk together the eggs, milk, cream, mustard, 2 ounces cheddar, thyme, and salt and pepper until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Set aside for at least 15 minutes. (You can also cover and refrigerate overnight, just make sure to bring it back to room temp before baking.)
  4. Heat the oven to 350°F. Sprinkle the top of the strata with the remaining cheese. Bake until puffed, golden, and set in the center, about 50 to 60 minutes or until a knife or toothpick comes out clean. Let stand for 10 minutes. Serve warm with salad greens and lemon wedges.

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1 Review

Audientvoid May 8, 2022
Made this for Mother’s Day brunch and it was a huge hit. More custard texture than a frittata with a touch of sweetness from the brioche that went perfectly with the sausage and mushroom. Will make again!