Oroweat Organic recently partnered with local Nutritionist and author of This Kitchen is for Dancing, Karlene Karst, to create two recipes using Oroweat Organic’s range of sustainably baked bread, which is produced locally in Langley, BC. Here is one of those recipes for Spinach Mushroom Strata.
Spinach Mushroom Strata
Prep Time: 25 min
Cook Time: 1:15 min
– 1 sliced loaf of Oroweat Organic bread (Thin Sliced 22 GRAINS & SEEDS) – few days old and cut into 1 inch cubes
– 2 tablespoons butter
– 1 small sweet onion
– 1 tablespoon chopped fresh rosemary
– 2 cups sliced mushrooms
– 3 cups fresh spinach – packed
– 2 cups grated Swiss cheese
– 8 organic and free-range eggs
– 2 cups full fat coconut milk
– 1 cup full-fat Greek yogurt
– 2 teaspoons sea salt
– ½ teaspoon black pepper
– 1 teaspoon dijon mustard
– ¼ teaspoon nutmeg
– ½ cup crumbled goat cheese
1. Preheat oven to 400° F. Place the Oroweat Organic bread cubes on a baking sheet and toast in the oven until golden brown, about 10 minutes. Remove from the oven and set aside. Turn the oven down to 350° F.
2. In a large sauté pan over medium heat, cook the onions, mushrooms and rosemary in the butter until vegetables are softened, about 7 minutes. Add the spinach to the pan and cook for another 5 minutes until the spinach is wilted and completely cooked down. Pull the pan off the heat, and let cool.
3. Line a 9-inch square or round casserole dish with parchment paper and lightly grease; set aside. In a large mixing bowl add the toasted bread cubes along with the mushroom-onion mixture and 2 cups of Swiss cheese; toss to combine.
4. In a blender combine the eggs, coconut milk, Greek yogurt, salt, pepper, mustard and nutmeg. Blend for 10 seconds until combined.
5. Add the bread and mushroom-onion mixture to the baking dish. Carefully pour the egg mixture over the bread. Press the bread cubes down to make sure they are totally submerged. Sprinkle it with goat cheese.
6. Bake the strata uncovered until it has puffed slightly and it’s golden brown on top, about 1 hour and 15 minutes (check at 40 minutes). If the strata gets too dark, cover with foil and continue cooking. Let the strata cool in the pan on a wire rack for 15 minutes before serving.