Ham, Asparagus, & Wild Mushroom Strata
Yield
Serves 6-8
RECIPE Ingredients
- 2 tablespoons Black Truffle Butter, divided use
- 1 small onion, diced
- ½ package Organic Chef’s Mix Mushrooms, trimmed and chopped
- Salt & freshly ground black pepper
- 1 bunch asparagus (about 1lb), trimmed and chopped into 1” pieces
- 2 cups diced Berkshire Pork Boneless Smoked Whole Ham or Berkshire Pork Boneless Smoked Half Ham
- 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped fresh Tarragon
- 9 eggs, beaten
- 1½ cups half & half
- ½ cup shredded Parmesan cheese, divided use
- 1 cup shredded white cheddar cheese
- 8 cups thick-cut bread, cut into cubes
Price
$32.99
- All-natural ingredients
- Small-batch production
- Grade AA creamery butter
- Real truffles
- Ideal for meat, sauces, pastas
- Freezes beautifully
- Allergens: Contains milk, soy, wheat, mushrooms, seeds
- Product of USA
- For best taste, use or freeze within 14 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Price
$20.99
- Cultivated mushrooms, organically grown
- Includes King Trumpet, White Beech, Hon-shimeji, Maitake (Hen-of-the-Woods)
- Maitake may be substituted depending on availability
- Allergen: contains mushrooms
- 1 lb package
- Product of USA
- For best taste, store in the refrigerator and use within 3-5 days of receipt
- Subscription Eligible
Price
$65.99
- Exceptionally tender, well-marbled style of pork
- Berkshire-breed pigs raised on pasture
- No antibiotics or hormones from birth
- Handcrafted ham, smoked over real applewood
- Uncured - no nitrates, nitrites or phosphates
- No artificial ingredients, colorings or preservatives
- Fully-cooked and ready-to-eat
- Gluten-free
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
This cheesy egg casserole recipe is packed with smoky ham and vegetables. It's a great way to use leftover ham, or you may substitute smoked chicken.
RECIPE Preparation
- In a large skillet, melt 1 tablespoon black truffle butter over medium flame. Add onion, sauté until translucent then add mushrooms. Season with salt and pepper. Sauté until mushrooms have softened and released most of their water. Add asparagus and cook until tender-crisp then add ham and thyme, cook about 2 minutes more. Remove from heat and stir in tarragon. Cool.
- Grease a 9” casserole with remaining truffle butter. Preheat oven to 350 degrees F.
- In a large bowl, whisk together eggs and half & half. Stir in ¼ cup of the parmesan and all of the cheddar. Add bread cubes and toss to coat completely. Let bread soak up the mixture for about 5 minutes then carefully toss again.
- Add half of the bread mixture to the prepared casserole then spread half of the vegetable/ham mixture evenly over the top. Repeat. (Strata can be made ahead up to this point. Cover with plastic wrap and refrigerate up to overnight. Remove strata from the fridge 20-30 minutes before baking.)
- Bake uncovered until custard is set, about 30 minutes. Cover with foil and continue baking until strata is cooked through, about 20-30 minutes more. Remove foil and spread remaining ¼ cup parmesan evenly over the top, bake until just melted. Serve warm or at room temp.
