This Brie & Wild Mushroom Strata recipe is a fun way to enjoy your Godminster Organic Brie - try it as a light weekend brunch or as a starter at your next dinner party.
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 3 large cloves garlic, minced
- 500g Portobello mushrooms
- 100g unsalted butter
- 3-4 sprigs fresh thyme
- white wine, such as Sauvignon Blanc
- 6 large eggs, lightly beaten
- 300ml whole milk
- 300ml heavy cream
- Pinch of dried chilli flakes
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon Dijon mustard
- 2 teaspoons salt
- Freshly ground black pepper
- Sliced sourdough loaf
- 200g Godminster Organic Brie, cubed
- 100g parmesan
- Splash truffle oil
Preheat the oven to 160C, and butter an ovenproof pie dish. In a saucepan, add a splash of olive oil, then add the shallots, rosemary, thyme and 2 of the cloves of minced garlic and cook gently for 5 minutes.
Add a good glug of the white wine and reduce gently for 5 minutes. Add the double cream and milk, a pinch of dried chilli flakes and the Dijon mustard, bring to the boil then turn the heat off and set aside to cool.
Heat a frying pan on the hob, add a drizzle of olive oil, the butter and the remaining clove of minced garlic and fry the mushrooms for around 2 minutes, then stir in the chopped flat leaf parsley and season with salt and pepper. Add the cooked mushrooms to the cream mixture, season with salt and pepper and add the truffle oil to taste. Once cooled slightly, beat in the eggs and stir in.
To build the strata, lay slices of the sourdough bread on the base of the buttered dish, then add a generous tablespoon of the mushroom mixture and a sprinkling of the cubed brie. Repeat until all the bread, mushroom mix and brie is used up, finishing with a layer of bread at the top. Press down gently with your hands so that the bread is submerged in the liquid. Sprinkle with freshly grated parmesan and dot with butter.
Bake in the oven for 25-30 minutes or until golden on top. Let stand for a few minutes before serving.