March has roared in on the New England coast. Snow, wind, and cold, with the promise of more to come. Happens every year. We’d frolicked as we usually do during the tease of a few days of warm, sunny weather in late winter. But we weren’t fooled. Winter won’t really take a hike from this neck of the woods, or seashore as the case may be, until at least May. As for going out like a lamb? I’d be surprised.
So it’s time to curl up by the fire with a big helping of comfort food and perhaps some good wine to go with. Today’s dish, which calls itself a “strata,” contains some of the best ingredients to keep you warm – mushrooms, cheese, sausage, and to add a healthful note, some whole-wheat bread. We can’t ignore that fiber content because everyone’s reminding us of it these days.
What a wonderful dish this would be for breakfast, brunch, or even a main-course meal. I haven’t made it yet, but when I do, I’ll add fresh mushrooms, sautéed just slightly, instead of the canned variety. And, the packaged grated cheeses may be okay in a pinch, but for the best flavor, get some good Cheddar and Swiss, then grate your own. If you’re eager to try it, you don’t really have to refrigerate it overnight either, just an hour or so will do, before baking.
Here’s to the return of winter. We know you never really left. You were just hiding under that seaweed.
MUSHROOM SAUSAGE STRATA
1 pound pork sausage
10 slices cubed whole-wheat bread
1 (4-ounce) can mushroom stems and pieces
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 large eggs, lightly beaten
1 cup milk
1 cup half-and-half
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Cook sausage and drain. Place bread cubes in greased 13-by-9-inch baking dish. Sprinkle with sausage, mushrooms and cheeses.In a bowl, combine remaining ingredients. Pour over top. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered at 350 degrees 35-45 minutes or until knife inserted comes out clean.Makes 10 to 12 servings.
Note: If you’re short on time, you can refrigerate for just an hour or so before baking.
(Recipe from "Hey, Good Lookin' What's Cooking? Volume 2,” a fundraising cookbook compiled by the Waverly Junior Woman’s Club of Waverly, IL, to benefit area projects.)