This is a delicious brunch, lunch or dinner dish! I made it almost as the recipe indicated, but substituted 2% milk, and added 2 additional tablespoons of butter when sauteing the leeks. I doubted that all the ingredients would fit in a 12” cast iron, but they did and it turned out beautifully. I made it exactly as written, and it was so, so delicious! It was definitely worth the effort, will absolutely make this again! Next time I would probably up the quantity of mushrooms and leek, but other than that- no changes necessary! This was a hit! Took it to a potluck last night and had no leftovers. I followed the recipe exactly and next time might add a few more mushrooms and one more leek and cut the bread cubes down to a smaller size. A little time consuming to make but well worth the time and effort. This was delicious! The mushrooms and cheese really make it great - the kale is a bit secondary. Couldn't wait to get home tonight to have leftovers!įound this recipe while searching for something to do with a kale crop. I baked in a 13x9 Le Creuset and the bake time was accurate. Instead of milk, I used unsweetened cashewmilk. For the mushrooms, I used cubed baby bellas. I felt like there wasn't enough so I added a half bag of arugula I had left over. And don't be shy with the kale, it cooks down to nothing and as other reviewers have noted, you don't even taste it. I wanted the finished dish to be a little heartier so I added two links of cooked turkey sausage (could have handled more). I used a combination of soft and dry cheeses I had on hand. I'll try it with Gruyere next time and it'll probably be even better.ĭon't pass over this recipe if you are gluten-free! I followed the instructions basically as written but made the following ingredient substitutions: I used a 4-pack of Against the Grain rolls in place of the sourdough (ATG also makes a french-style loaf which would have worked great, too). I also substituted Fontina for Gruyere which worked well. I added a bit of Rosemary and Red Pepper. It seems you could vary the ingredients to make it less bread heavy if desired. Wonderfully easy and delicious casserole. I doubled the mushrooms and likely used more kale than "one bunch." Next time will add a couple of dollops of my regular (Amaro) mustard in addition to the whole grain Dijon. This was delicious and loved by all! I made this for a family event and there was plenty for all 10 of us. Let me know if this is a terrible or tasty idea Made a kale, mushroom stuffing for thanksgiving.tempted to pour eggs and cheese over it and call it a strata. I substituted shiitake for the crimini mushrooms and used Kroger’s Breadeli Handcrafted Rosemary and Olive Oil Sourdough Focaccia. That said, it was a cheap, easy, relatively healthy vegetarian meal, and it used up our stale bread.ĭelicious. It certainly wasn’t bad, but we found it on the bland side. I guess I’m the lone voice of dissent here! I am a huge devotee of SK, and this is actually the first recipe of Deb’s that has disappointed. The dish looked really appetising, just like the photo and it tasted great! No changes were made or necessary. This recipe was easy to make, used up stale bread, some leeks we had - we bought the kale and gruyere cheese specially though. Every week it's something different, even after almost 2 years! We just put the main ingredients we have at the time into the laptop and see what Google comes up with. Let cool completely cover and chill.Įver since the Covid pandemic started, we have been eating a vegetarian dinner every Wednesday. Step 4īake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35–40 minutes. Scatter remaining Gruyère and Parmesan over. Press down on strata with a spatula to help bread absorb egg mixture. Top with remaining bread and kale mixture pour egg mixture over. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. pepper in a large bowl until no streaks remain, then whisk in milk. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add leeks and season with salt and pepper. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8–10 minutes.
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