Recipe by Sunset magazine
"This baked strata, made with layers of sourdough bread, mushrooms, and crab in an egg custard makes an excellent breakfast, lunch, or dinner."
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1 1/2 pounds
fresh mushrooms, such as crimini, porcini, shiitake, or common (use one kind or a combination), cleaned and thinly sliced
minced or pressed garlic
fresh thyme leaves
3 1/2 cups
1 (1 pound) loaf
day-old crusty sourdough bread, cut diagonally into 1/2-inch-thick slices (see notes), ends discarded
shelled cooked crab, any bits of shell removed
chopped green onions, white and pale green parts only
shredded jack cheese
Breakfast, lunch, dinner...this is great anytime. Team it with a fruit or green salad. Wonderful!
Absolutely loved this! Used some fresh crab and added small shrimp as well. Turned out beautifully, and was enjoyed by all!
Excellent recipe! It was a big hit at Christmas brunch. I substituted imitation crab.
The strata was wonderful and quite a hit at brunch! Plan on more time than indicated for sauteeing the mushrooms. It took me about 15-20 minutes. I also used sherry instead of sherry vinegar, which worked great. Next time, I will use sauteed shallots instead of the green onion. Excellent recipe!
I think this would have been great if my oven would not have been acting up. The flavor was very good, but the heating element went out on my oven during baking and it would have needed to cook a little longer to get solid. I will try this again when my oven is working right.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab and Mushroom Strata
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 114
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