Würziger Strata-Auflauf mit Schinken und Pilzen

Zutaten

• 21 g unsalted butter
• 113 g mushrooms (sliced)
• 1 small onion (diced)
• 2 large jalapeños (diced)
• 2 garlic cloves (minced)
• 100 g thick-cut ham (cubed)
• 150 g large eggs (from 3 large-size eggs)
• 45 g sambal oelek (omit if you don't want it spicy. See notes)
• 480 ml whole milk
• 1/2 tsp salt
• 2 tsp Worcestershire sauce
• 350 g stale country bread (cut into 1-inch cubes)
• 114 g shredded sharp cheese
• 114 g shredded pepperjack cheese

Zubereitung

1. 1

   --- Prepare the Mushroom Filling: ---

2. 2

   Melt the butter in a skillet over medium heat.

3. 3

   Sauté onion and garlic for about 1 minuts. Add the Jalapeno peppers, mushroom and saute for another 3-5 minutes or until mushrooms are tender and no liquid remains

4. 4

   Add the chili sauce if using and saute for another 30 seconds

5. 5

   Stir in the cubed ham and make sure all is evenly combined.

6. 6

   Remove from the heat to let it cool down

7. 7

   --- Make the Egg Custard: ---

8. 8

   In a large bowl or large measuring cups, whisk together eggs, milk, salt, and Worcestershire sauce.

9. 9

   --- Assemble the Strata: ---

10. 10

    Grease a 8 x 8 inch baking dish. I use a metal pan here because that was the pan available to me when I made this dish. I lined with aluminum foil and grease with some oil (for easier removal and to avoid scratching the metal pan when I serving the strata). If you use glass or ceramic dish, this is not necessary

11. 11

    I highly recommend using a glass/ceramic dish if you have one. Glass and ceramic heat more slowly than metal but retain heat longer and distribute it more evenly, which is perfect for a delicate custard-based dish like strata. Ceramic and glass allow the top of your strata to brown beautifully while the sides stay soft and not overcooked. With a metal pan, the bottom and edges can get too crusty too fast.

12. 12

    Layer half the bread cubes

13. 13

    Half the mushroom-ham mix

14. 14

    Half the shredded cheese and pour in half the custard mixture

15. 15

    Repeat with remaining bread, mushroom-ham mix, cheese, and custard.

16. 16

    Top with shredded cheese as the last layer

17. 17

    --- Rest: ---

18. 18

    Cover and refrigerate for at least 1 hour, or up to 24 hours to let the bread soak up the custard and all the great flavor

19. 19

    --- Bake: ---

20. 20

    Preheat oven to 350 F (180 C) for conventional oven. For convection oven, lower the temperature by 20 F (15 C)

21. 21

    Let strata come to room temperature while the oven preheats.

22. 22

    Bake 30 minutes (metal pan) or 40 minutes (glass/ceramic) or until center springs back when pressed. The time is just an estimation, you may need more or less, depending on your oven

23. 23

    --- Cool & Serve: ---

24. 24

    Let sit 15 minutes before slicing and serving.