Wild Mushroom, Sausage & Spinach Strata

  • 30 Minutes
  • 75 Minutes
  • 6 to 8 Servings


  • 1 tsp butter
  • 12 oz Italian sausages (approx 3), casing removed and roughly chopped
  • 1 lb mixed wild mushrooms, stems removed and sliced
  • 8 green onions (white part only), thinly sliced
  • 3 cups lightly packed fresh baby spinach
  • 4 slices of day-old sourdough bread
  • 6 eggs
  • 3 cups milk
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tbsp Worcestershire sauce
  • Dash of hot pepper sauce
  • 2 cups shredded cheddar cheese


Butter a 13 x 9-inch (3 L) glass baking dish and set aside.

In a large skillet, melt butter over medium heat. Add sausage meat and fry, breaking up bits with a wooden spoon for about 5 minutes or until lightly browned and beginning to cook through. Spoon off any excess fat. Add mushrooms and cook, stirring occasionally for about 10 minutes or until soft and beginning to brown a little and sausage is no longer pink. Add onions and spinach and stir until everything is mixed and glossy. Remove pan from heat and let cool slightly.

Layer bread slices over bottom of dish. Spoon sausage mixture over bread. In a blender, combine eggs, milk, salt, pepper, Worcestershire, and hot pepper sauce and blend until smooth. Pour mixture evenly over sausage mixture. Top with Canadian Cheddar cheese. Cover dish with plastic wrap and refrigerate for 8 to 12 hours.

When ready to serve, preheat oven to 350°F (180°C). Uncover dish and bake strata for 50 to 60 minutes, or until puffed and top is crispy and golden. Let stand for 10 minutes before serving.