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Mushroom & spinach Strata


  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the bread with oil to just coat in a baking tray and cook, in one layer, in the oven for about 12-15 mins until golden, tossing now and again.
  • At the same time, heat a little oil with the butter in a large heavy-bottomed pan and gently sauté the onion, mushrooms and garlic with seasonings until tender.
  • Then add the thyme and spinach, and cook to just wilt, continually tossing.
  • Transfer the mixture with all the cooking juices to a large gratin (or any ovenproof) dish and evenly spread out.
  • Whisk the gruyere with the milk, eggs  and croutons until well combined. Then evenly pour over the top of the vegie mixture, gently press down the top with a fork and cook for about 15-20 mins until set, but still a little wobbly in the centre.
  • Serve with your favourite salad on the side.


  • 4 thickish slices sourdough bread, crusts removed & cubed
  • olive oil
  • a large knob of butter
  • 1 large onion, finely sliced
  • 8-10 button mushrooms, finely sliced
  • 1 plump garlic clove, crushed
  • sea salt & freshly ground pepper
  • 1 tspn chopped fresh thyme leaves
  • 2-3 good handfuls baby spinach, washed & dried, stalks removed
  • 150 gm gruyere, grated
  • 1 cup milk
  • 4 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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