This simple chanterelle side dish is perfect if you have a lot of bread left over, or if you have some wild mushrooms (chanterelles in this recipe) in the fridge and don’t know what to do with them.
Wild Mushroom Strata can be made with any type of mushroom – check the steps in following video:
I’ve used chanterelles for this recipe, but I’ve made strata with several other types of wild mushrooms in the same way, and it always turns out amazing. In fact, this dish is so versatile that you can even use dried mushrooms and create something extraordinary. What amazes me is that this recipe uses such simple ingredients, things you probably always have around the house.
Table of Contents
What do we need for Chanterelle Bread Pudding?
First and foremost, it’s time to tap into your inner scavenger! Head to your kitchen and gather up a handful of everyday ingredients.
You’ll need some trusty slices of day-old bread, a handful of wild mushrooms, a few eggs, a splash of sour cream, your favourite cheese and a pinch of spice. The magic begins with the selection of these humble ingredients.
Wild Mushroom Strata Recipe
Easy Wild Mushroom Strata – Chanterelle Mushrooms Strata
Difficulty: Easy2
servings15
minutes40
minutes55
minutesIngredients
400g chanterelles, cleaned and sliced
2 spring onions, chopped
2 cloves of garlic, chopped
1 small onion, finely chopped
8 slices of bread, preferably rustic or country style
Butter for toasting the bread
2 dcl (200ml) sour cream
2 eggs
50g Grated cheese (such as cheddar, gruyère or Swiss) or Parmesan cheese, grated for topping
Salt and pepper to taste
Directions
- Preheat the oven to 175°C (350°F). Grease a 7×11 inch (or similar) baking dish with butter or cooking spray.
- In a large frying pan, melt some butter over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes.
- Add the cleaned and sliced chanterelles to the pan. Sauté together until the mushrooms release their moisture and are tender, about 5-7 minutes. Season to taste with salt and pepper. Remove from the heat and set to one side.
- Bake each slice of bread in a frying pan until it is crispy. Toasting the bread in butter until it’s crispy and golden brown not only adds flavour but also helps prevent the layers from becoming too soggy when you add the egg mixture.
- Spread the sautéed mushroom mixture evenly over the bread slices.
- Place another layer of four slices of bread, on top of the mushroom and spring onion layer.
- In a mixing bowl, whisk together the sour cream and eggs. Season to taste with salt and pepper.
- Pour the sour cream and egg mixture evenly over the top layer of bread, making sure all the slices are coated.
- Sprinkle the grated cheese over the top, or Parmesan cheese over the whole layer.. You can use as much cheese as you like.
- Bake in a preheated oven for about 30 -40 minutes, or until the base has set and the top is golden brown and slightly puffed.
- When ready, leave the Wild Mushroom Strata to cool for a few minutes before slicing and serving. Enjoy your delicious and savoury Wild Mushroom Strata!
Recipe Video
Notes
- Season well: Don’t forget to season each component of the layer. Season the mushrooms as they sauté, the sour cream and egg mixture and the top layer of cheese. Proper seasoning will enhance the overall flavour.
- After baking, allow the layers to rest for a few minutes before serving. This allows the flavours to meld and it’s easier to cut cleanly.
For a full meal, consider serving with this amazing keto cabbage soup from Midlife Healthy Living, or with Greek Salad from Mommy Evolution.
How to make Chanterelle Bread Pudding even better
Use fresh chanterelle mushroom
Whenever possible, use fresh chanterelles for the best flavour and texture. If fresh chanterelles are not available, you can use rehydrated dried chanterelles, but be sure to soak and drain them thoroughly before using.
Serve with fresh herbs
Garnish your mushroom strata with fresh herbs such as chopped parsley, chives or thyme just before serving. This adds a burst of freshness and colour to the dish.
Adapt the ingredients
Feel free to add other ingredients that go well with mushrooms, such as cooked bacon, caramelised onions or roasted red peppers. Be creative and adapt the recipe to your taste.
Reheat leftovers
Leftover strata can be reheated in the oven at a lower temperature to ensure it warms through without becoming too dry. Cover with foil to prevent excessive browning.
Chanterelle Strata (Bread Pudding) Nutrition Values
Here’s a classic two-column nutrition table for the serving of the Wild Mushroom Strata recipe for 2 persons:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 475 |
| Total Fat | 26g |
| – Saturated Fat | 14g |
| Cholesterol | 207mg |
| Sodium | 788mg |
| Total Carbohydrates | 39g |
| – Dietary Fiber | 3g |
| – Sugars | 4g |
| Protein | 22g |
| Vitamin D | 71IU (18% DV) |
| Calcium | 359mg (28% DV) |
| Iron | 3mg (17% DV) |
| Potassium | 475mg (10% DV) |
Recipes using chanterelle mushrooms & dried mushrooms
You can use dried mushrooms in this recipe too. But here are some more suggestions. Dried wild mushrooms are excellent addition to vegetarian and vegan dishes, they impart a meaty flavor without the need for meat.
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
