Made this for New Year's Day brunch and it was a huge hit. This recipe is a keeper!
A strata's a strata's a strata, but in fact this one is a good combination of flavors. I used a pack of dried shitakes which held up well during baking. I guess it depends on how dense the bread you use it, but I probably will cut it down by about 1/4 to 1/3 next time. I like the two-layer structure.
I have made this three times and it was a HUGE success every time. Extremely tasty and would definitely make it again. It must be made the day before and I would also suggest try using as much bread as you can to soak up all the liquid. The second time I made it, it was a bit runny - I skimped on the bread. Won't do that the next time.
This is delicious! I put it together the evening before baking the next morning. A note to purefog: the recipe clearly states using the ingredients, including the bread, to make a second layer. It all comes out perfectly! I will definitely made this again, esp. for house guests.
I've made this as a pretty luncheon dish, along with a salad, for eight women (made 1-1/2 times the recipe and a larger baking dish), who thoroughly enjoyed it. Great chick food, but also was nice to cut the recipe in half for an 8x8-inch baking dish for supper for husband and myself. Didn't change a thing first time out, though creminis -- or the wild mushroom mix when they're on sale -- were a good sub for the oyster mushrooms.
Uh -- the way this recipe is actually WRITTEN, I am left with a half-loaf of cubed ciabatta. One might GUESS that it is to be added after the first layer of everything. However, it is simply omitted from the recipe. Oops.
This was super easy to put together and very tasty! I made this strata along with the Leek and Morel Strata for a party and this one was a bigger hit.
I recently made this for a client's party and it was fabulous! It received rave reviews and the dish was empty at the end of the brunch. I added my own touch to the recipe by including other vegetables and seasonings. Give it a try; I'm sure it is fantastic as written here. - Karen McGinn, Personal Chef, HEAVEN ON A PLATE Personal Chef Service