Mushroom Strata
Yield
9 servingsPrep
80 minCook
60 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
fresh |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 1 | tablespoon |
margarine
soft |
|
| ¼ | cup |
yogurt, non-fat
plain |
|
| ¼ | cup |
mayonnaise, light
|
*
|
| 12 | slices |
bread
quartered |
|
| ¾ | cup |
liquid egg substitute
|
|
| ½ | cup |
milk, skim
|
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
milk, skim
|
|
| ¼ | cup |
cheese
low-fat, grated |
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
fresh |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 15 | ml |
margarine
soft |
|
| 59 | ml |
yogurt, non-fat
plain |
|
| 59 | ml |
mayonnaise, light
|
*
|
| 12 | slices |
bread
quartered |
|
| 177 | ml |
liquid egg substitute
|
|
| 118 | ml |
milk, skim
|
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
milk, skim
|
|
| 59 | ml |
cheese
low-fat, grated |
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | x |
paprika
|
*
|
Directions
Similar to a souffle, but really a lovely mushroom casserole.
Our version of a quiche-good brunch item.
Serve with tiny muffins and fresh fruit.
Eariler in the day or the day before: Sauté mushrooms, onions, celery and green pepper in margarine until tender.
Drain off excess liquid.
Remove from heat and add yogurt and mayonnaise.
Lightly oil a 9-by-13 inch baking dish .
Line bottom with quartered bread (use half the quarters, remove crusts if desired).
Pour vegetable/yogurt mixture over bread.
Add remaining bread to form another layer.
Mix egg substitute and milk and pour over bread.
Cover and refrigerate one hour or longer.
Overnight is fine.
One Hour Before Serving: Preheat oven to 300℉ (150℃).
Combine soup and milk and spread over casserole.
Top with grated cheese and bake 1 hour.
Garnish with parsley and paprika.
Allow to set for a few minutes before cutting into squares.
Serve warm.
