Our friend Meg made this for us when she and her husband were visiting for the weekend. It was awesome. This dish can be modified in many ways - different breads, vegetables, cheeses, or meats like sausage, bacon, or ham can be added.
10 ounces fresh spinach
8 ounces mixed mushrooms (whatever type you like)
3 tablespoons butter
1 garlic clove, minced
1 teaspoon salt
freshly ground pepper to taste
6 eggs
2 1/2 cups milk
2 teaspoons prepared mustard
6-8 1/2-inch slices day old bread (firm bread, whatever type you like)
2 cups mild cheese
Steam or boil the spinach for about 3 minutes. Drain, let cool, and squeeze the spinach with your hands to get the excess moisture out. Chop the spinach coarsely, you should have about 1 cup.
Slice the mushrooms. Saute in the butter on high heat until lightly browned. Reduce heat to medium and cook until mushrooms are tender, about 5 minues. Add garlic, 1/2 teaspoon of salt, and some ground pepper, and cook for another minute. Add spinach, cook until the remaining moisture is evaporated.
In a large bowl, whisk the eggs, milk, and mustard until blended and foamy. Add the remaining salt.
Assemble the strata by placing 1/2 the slices in the bottom of a buttered 2 quart (about 8x12 or 9x13) baking dish. Cut the slices as needed to fit tightly in 1 layer at the bottom. Spoon the mushroom mixture evenly over the bread, sprinkle with 1 cup of cheese. Use the remaining bread slices to make a second layer, cutting to fit as needed.
Pour the egg mixture evenly over the strata, using a spatula to press on the bread to the liquid is evenly absorbed. Top with the remaining cheese. Cover with plastic wrap, and refrigerate overnight (or at least for 4 hours).
Bake in a 350º oven for about 45 minutes, uncovered, until puffed and browned. Make sure the eggs are done in the center. Let rest for 5 or 10 minutes before serving.
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