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Bacon, Mushroom & Onion Strata


· 12 oz. apple wood smoked bacon

· 1.5 oz. butter

· 1 large or 2 small onions, sliced

· 1 c. quartered mushrooms

· Handful of spinach

· 5 cloves garlic, chopped

· 2 tsp. kosher salt

· 1/2 tsp. cayenne pepper

· 1 tsp. black pepper

· 7 eggs

· 3 c. heavy cream

· 2 tsp. Tabasco sauce

· 1 T. Worcestershire sauce

· 8 c. cubed white bread

· 1/2 c. parmesan cheese


1. Cook the bacon until very crispy, save all fat. Crumble bacon and set aside.

2. In a large saute pan, combine the bacon fat with the butter and heat over medium-medium high heat. Add the onions and the mushrooms. Saute until the onions are translucent. Add the garlic, salt, and both peppers – saute another 1-2 minutes or until the garlic is fragrant. Turn off heat.

3. In a separate large bowl, combine the eggs, heavy cream, tabasco, and worcestershrie, whisk well to combine. Add the cubed bread, onion mushroom mixture, and crumbled bacon. Mix well, but gently. Transfer mixture to a buttered casserole dish, top with parmesan cheese and spinach, and bake in a preheated 350 degrees oven until set, 45-50 minutes approximately.

4. To serve, either cut and eat hot, OR refrigerate overnight. Cut out slices and grill on all sides. Serve alongside your favorite meat for a wonderful side dish for dinner!


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