Ingredients for Leek And Morel Strata
- Dried Morels
- Dried Shiitake Mushroom
- Baguette
- Unsalted Butter
- 2 cups sliced leeks
- Kosher Salt
- Fresh Ground Black Pepper
- 8 large eggs
- Whole Milk
- Parmigiano Reggiano Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Leek And Morel Strata? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Leek And Morel Strata
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 cups sliced leeks and cook until softened, about 5-7 minutes. Set aside.
- In a separate skillet, melt 1 tablespoon of butter. Add 1 cup dried morels and cook for 2-3 minutes until fragrant. If using fresh morels, sauté for 5-7 minutes until tender. Set aside.
- In a large bowl, whisk together 8 large eggs, 2 cups heavy cream, 1 cup milk, 1 teaspoon salt, and ½ teaspoon black pepper.
- Gently stir in the cooked leeks and morels. Add 1 cup shredded Gruyère cheese (or similar cheese).
- In a separate bowl, combine 1 ½ cups cubed day-old bread and ½ cup grated Parmesan cheese.
- Pour half of the egg mixture into the prepared baking dish. Top with the bread mixture, then pour the remaining egg mixture over the bread.
- Sprinkle the remaining Gruyère cheese over the top.
- Bake for 45-50 minutes, or until the strata is set and golden brown. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
25g
Fat
34g
Carbs
3g
