Cheesy kale and mushroom strata from Bon Appétit Magazine, November 2018: The Thanksgiving Kitchen (page 24) by Deb Perelman

  • Gruyère cheese
  • Parmesan cheese
  • kale
  • leeks
  • eggs
  • milk
  • sourdough bread
  • cremini mushrooms
  • whole grain Dijon mustard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Grywhp on November 30, 2018

    A pleasant dish, easy to make on a weeknight. We don’t like kale in my house, but I tore it up pretty small and that earthy taste you often get wasn’t noticeable. Be sure to thoroughly brown the mushrooms to maximize the flavor. Would make again.

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