Leek & Morel Strata

Leek & Morel Strata
Photo by Scott Phillips


  • 2-½ cups whole milk
  • 6 cups cubed (¾-inch) baguette
  • 2 Tbs. unsalted butter; more for the baking dish
  • Kosher salt and freshly ground black pepper
  • 12 large eggs
  • 2 large or 3 medium leeks (white and light green parts only), thinly sliced into half moons (about 3 cups) and washed and drained well
  • ¾ cup freshly grated Parmigiano Reggiano
  • + 2 more ingredients
    • 1-½ oz. dried morels (about 2-½ cups)
    • 1 oz. dried shiitakes (about ¾ cup)

Heat the oven to 350°F. Grease a 9 x13-inch baking dish with butter. Put the morels in a medium heatproof bowl. Pour in 2 cups boiling water and weight down the morels with a small plate so they are submerged. Soak until they're plumped and softened, about 20 min. While the mushrooms soak, toast...

View full recipe at Fine Cooking


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