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Recipe of the Month: Artichoke and Mushroom Strata

September 2, 2011

At the Catherine Ward House, we make every effort to switch between sweet and savory breakfast dishes every morning. Our blog follows suit as we share recipes that we have tested in our kitchen over the past seven years. So far, we have shared a recipe for Walnut Chocolate Chip Banana BreadIndividual Ricotta FrittatasOrange Praline French ToastBaked Rolled Omelets, and Cherry Coconut Scones. This month we would like to share with you a recipe that has been perfected over the years and has become a crowd favorite – Artichoke and Mushroom Strata. This recipe is loved by die-hard veggie fans, savored by foodies, and even enjoyed by those less excited about veggies. Like our Orange Praline French Toast, this dish is a favorite of our kitchen because it is prepared the day before and then baked in the morning.

Follow the jump for the recipe.

Artichoke and Mushroom Strata

Prep Time: 15-25 Minutes, Plus 8 hours of “resting” time (or overnight)

Cook Time: 45-60 Minutes

Makes 1 9×13″ pan, serves about 8.


  • 1 tablespoon butter
  • 1 cup fresh mushroom
  • ½ cup thinly sliced green onions
  • 2 cup Italian or French bread cubes (usually 1 decent sized loaf – it’s an eyeball thing, you need enough to fill the pan)
  • ¾ cup (3 ounces) shredded Italian blend or Swiss cheese
  • 1 (14- Ounce) can artichoke hearts, drained and quartered (can buy canned artichoke hearts already quartered)
  • 1(4- ounce) jar of pimento, drained
  • 4 large eggs
  • 1 ½ cup milk
  • ½ teaspoons dry mustard (optional)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried Italian seasoning


  1. Melt Butter in a large skillet over medium heat; add mushrooms.
  2. And green onions and sauté 4 to5 minutes or until tender.
  3. Place half of bread cubes in the bottom of a greased 2 quart baking dish (9×13″ glass cake pan). Layer half of mushroom mixture, cheese, artichoke hearts, and pimento.
  4. Repeat layers.
  5. Whisk eggs until light and fluffy; add milk and remaining ingredients, mixing well. Slowly pour egg mixture over vegetable layers.
  6. Cover and chill 8 hours or overnight.
  7. Remove from refrigerator and let stand, covered, at room temperature 1 hour before baking.
  8. Preheat oven to 350 degrees.
  9. Bake, uncovered, for 45 to 60 minutes or until light browned.
  10. Let stand at room temperature 10 minutes before serving.

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