Easy Kale and Mushroom Strata Recipe to Try Today
If you are searching for a comforting, healthy, and absolutely flavorsome dish, this Kale and Mushroom Strata is made just for you. Combining tender kale, earthy mushrooms, and the creamy richness of shredded mozzarella cheese (vegetal), this strata is a perfect blend of savory goodness and wholesome ingredients. Whether you’re hosting a brunch or looking for a make-ahead meal, this recipe delivers a perfect balance of flavors and textures that everyone will love.
Why You’ll Love This Recipe
- Simple yet Flavorful: This recipe uses easy-to-find ingredients that come together to create a dish packed with depth.
- Vegetable-Packed Goodness: Kale and mushrooms provide a nutritious base loaded with fiber, vitamins, and antioxidants.
- Perfect for Any Meal: Whether it’s breakfast, brunch, or a light dinner, this strata fits every occasion beautifully.
- Make-Ahead Friendly: Prepare it the night before and bake fresh in the morning, saving time without sacrificing taste.
- Customizable: The recipe allows for tweaks, letting you add your favorite veggies or switches based on dietary needs.
Ingredients You’ll Need
This Kale and Mushroom Strata relies on simple but essential ingredients that each contribute something special, from fresh earthy flavors to creamy texture and vibrant color.
- Fresh kale: Use chopped, tender kale leaves for a bright green and nutrient-rich base.
- Button mushrooms: Sautéed mushrooms add a savory, umami flavor that complements the kale perfectly.
- Shredded mozzarella cheese (vegetal): This cheese provides melty creaminess and gooey texture throughout the strata.
- Day-old bread: Cubed bread soaks up the egg mixture, creating that classic strata custardy interior.
- Eggs: The binding agent that holds everything together with a rich, custard-like consistency.
- Milk or plant-based milk: Adds moisture and a silky texture to the custard base.
- Onion and garlic: Aromatics that infuse the dish with warmth and depth of flavor.
- Olive oil or light cooking oil: For sautéing vegetables and adding a subtle richness.
- Salt and pepper: Basic seasonings that bring out the natural flavors of the ingredients.
- Apple cider vinegar: A splash to brighten the mushroom sauté and add slight tanginess.
Variations for Kale and Mushroom Strata
Feel free to customize this strata with your favorite ingredients or swap vegetables depending on what you have on hand or your dietary preferences. It’s wonderfully adaptable.
- Add smoked turkey bacon: For a smoky, savory twist that adds a bit of protein.
- Use spinach or Swiss chard: As an alternative green if you want a different leaf texture or flavor.
- Mix in roasted red peppers: For a pop of color and sweet warmth to the strata.
- Substitute almond or oat milk: To keep the recipe dairy-free while maintaining creaminess.
- Include fresh herbs like thyme or rosemary: For a fragrant boost and herbaceous note.
How to Make Kale and Mushroom Strata
Step 1: Prepare the Vegetables
Start by washing and chopping the kale into bite-sized pieces. Clean and slice the mushrooms. In a skillet, heat a little olive oil and sauté the onions and garlic until translucent and fragrant. Add the mushrooms and cook until soft and browned. Toss in the kale last, cooking just until wilted. Add a splash of apple cider vinegar to brighten the flavors, then set the veggies aside to cool slightly.
Step 2: Assemble the Strata Base
Cut the day-old bread into cubes and place them in a large mixing bowl. Pour in the sautéed kale and mushrooms, then mix in the shredded mozzarella cheese (vegetal). Toss everything gently to combine all the textures and flavors evenly.
Step 3: Prepare the Egg Custard
In a separate bowl, whisk together eggs, milk or your choice of plant-based milk, salt, and pepper until smooth. This creamy custard will soak into the bread cubes and bind the strata during baking.
Step 4: Combine and Let Soak
Pour the egg mixture over the bread and vegetable mix. Stir gently, ensuring all the bread cubes absorb the custard, then transfer the entire mixture into a greased baking dish. Cover and refrigerate for at least an hour, or overnight, allowing the flavors to meld and the custard to soak in perfectly.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Remove the strata from the fridge while the oven heats. Bake uncovered for 45 to 55 minutes until the top is golden brown, and the custard is set but still slightly jiggly in the center. Let it cool for a few minutes before serving.
Pro Tips for Making Kale and Mushroom Strata
- Use day-old bread: Slightly stale bread absorbs the custard better without falling apart.
- Don’t over-soak the mixture: While resting is key, don’t let it sit too long past 24 hours to keep texture ideal.
- Toast the mushrooms well: Getting a nice caramelization boosts flavor and reduces excess moisture.
- Season each layer: Lightly salt and pepper the vegetables before mixing for deeper seasoning throughout.
- Let it cool slightly before slicing: This prevents the strata from becoming too soft or mushy when served.
How to Serve Kale and Mushroom Strata
Garnishes
Serve with a sprinkle of freshly chopped parsley or green onions on top for added color and a burst of freshness. A light drizzle of a homemade vinaigrette or drizzle of olive oil can elevate the flavors wonderfully.
Side Dishes
Pair it with a crisp green salad, steamed asparagus, or roasted tomatoes for a well-rounded meal. If serving for brunch, fresh fruit or charcuterie with smoked turkey slices make lovely accompaniments.
Creative Ways to Present
Cut it into perfect squares or wedges and arrange on a wooden board for a rustic touch at parties or potlucks. You can also serve individual strata servings in ramekins for a charming, personal-sized presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover strata in an airtight container in the refrigerator for up to 3 days. To preserve the best texture, avoid leaving it out at room temperature for too long before refrigerating.
Freezing
This strata freezes beautifully. Wrap a cooled, leftover portion tightly in plastic wrap followed by aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 325°F (160°C) for about 15 to 20 minutes, or until warmed through. Avoid microwaving to keep the bread from becoming soggy and the cheese from losing its melt.
FAQs
Can I use frozen kale for this recipe?
Yes, you can use frozen kale; just make sure to thaw and drain any excess water well before cooking to avoid sogginess.
Is it possible to make this recipe vegan?
Absolutely! Use plant-based milk and a vegan mozzarella alternative to keep the creamy texture without dairy or eggs.
Can I prepare the strata without cheese?
While cheese adds creaminess and flavor, omitting it is okay; consider increasing seasoning or using nutritional yeast for a cheesy note.
What type of bread works best in strata?
Sturdy bread like sourdough, French bread, or whole wheat works best as it holds up well during soaking and baking without turning mushy.
How long can I soak the strata before baking?
Soaking for at least one hour up to overnight allows the custard to fully penetrate the bread for a perfect texture and flavor.
Final Thoughts
This Kale and Mushroom Strata deserves a spot in your recipe collection. It’s hearty, flavorful, and easy to make, offering a nutritious twist on a classic dish. Give it a try and enjoy the cozy, satisfying flavors with family and friends!
