<p>singersmom–do you put the mushrooms in raw or saute them first?</p>
<p>My favorite is a Cooking Light recipe for [Artichoke</a> and Goat Cheese Strata.](<a href=“http://www.myrecipes.com/recipe/goat-cheese-artichoke-smoked-ham-strata-10000000642277/]Artichoke”>http://www.myrecipes.com/recipe/goat-cheese-artichoke-smoked-ham-strata-10000000642277/) Yum!</p>
<p>You can do anything with the mushrooms depending what you like. I have even used canned.</p>
<p>I really liked this one</p>
<p>[Savory</a> Spinach and Artichoke Bread Pudding Recipe : Emeril Lagasse : Food Network](<a href=“http://www.foodnetwork.com/recipes/emeril-lagasse/savory-spinach-and-artichoke-bread-pudding-recipe/index.html]Savory”>http://www.foodnetwork.com/recipes/emeril-lagasse/savory-spinach-and-artichoke-bread-pudding-recipe/index.html)</p>
<p>I made the one in the William Sonoma catalog this past Christmas morning. Delicious!
The recipe is on their website!</p>
<p>I made a “test” strata for dinner tonight in a smaller baker, just to experiment.
Sauteed fresh onion, mushroom, sweet orange pepper and asparagus with some fresh herbs. Layered Trader Joe’s white bread cubed with extra sharp cheddar cheese, parmessan cheese, added the veggies and another layer of bread, and poured on the 5 eggs mixed with half & half and topped it more cheese and chives. It set very well and puffed up a bit like a souffle. </p>
<p>I think I’ll cut the veggies into a bit chunkier pieces next time, and maybe add some fresh spinach. I’d also like to try it with a different bread - maybe french or sour dough, although the white that I used blended in very well with the egg mixture and produced a dense, custard-like strata.<br>
It was pretty good. Good enough, even.</p>