- 2 tablespoons olive oil
- 1 shallot, minced
- 1 to 2 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, or shiitake work well) sliced
- 3 to 4 sprigs fresh thyme sprigs, stripped
- 1/2 cup dry white wine (optional)
- 8 large eggs, lightly beaten
1-1/2 cup heavy cream
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Freshly ground black pepper
- 2 packages (12 ounces) Margot's Morsels Rockin' Rosemary
- 1 (8-ounce) round of Brie, rind removed, cut into cubes
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
Generously butter your 11x7-inch baking dish or casserole and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the shallots and cook until tender, add garlic, sautéing quickly. Add the mushrooms, the thyme, and salt to flavor. Cook until mushrooms are golden, 8 to 10 minutes. Pour in the wine and increase heat to high. Cook, letting the wine cook off. Set aside.
Whisk together the eggs, cream, milk, Dijon, salt, and a pinch of black pepper in a large mixing bowl and add Margot’s Morsels. Let stand for an hour or more to soften, stirring occasionally. Arrange half of the morsel mixture to the bottom of the prepared baking dish, followed by half the mushrooms and half the cubed brie. Pour other half of the egg/morsel mixture over the top. Arrange the mushrooms and brie, over the top. Cover and refrigerate for 2 hours or overnight.
Preheat the oven to 350°F. Cover the baking dish with aluminum foil or it’s lid and place on a baking sheet. Bake the strata for 50 – 60 minutes. Remove aluminum foil or lid, add grated Parmesan and continue baking, uncovered, until puffed and golden, 10 to 20 minutes. Let stand for 10 to 15 minutes before serving.