Suey’s Sweltering Strata with Magyar Mojo Mushroom Sauce

This recipe was submitted by Michael “Suey” Sulak. Suey is with the Seattle Fire Department, working out of Station 8. Thanks Suey!

Overview:

Serves 12

Ingredients:

Strata:

• 1 baguette sliced thin
• 2 pounds bacon, chopped
• 2 pounds spicy ground pork sausage
• 2 red bell pepper, diced
• 8 oz sliced cremini mushrooms
• 1 large onion, diced
• 1 pound grated mozzarella cheese
• 24 large eggs
• 1 tablespoon salt
• ½ tablespoon black pepper
• 2 tablespoon Tabasco® Chipotle Pepper Sauce
• 1 pound grated cheddar cheese

Mushroom Sauce:

• 4 tablespoons butter
• 1 large onion finely chopped
• 16 oz sliced cremini mushrooms
• 2 teaspoons salt
• 2 tablespoons Hungarian paprika
• ½ cup Italian parsley, chopped
• 2 cups beef broth
• 2 tablespoons Tabasco® Habanero Pepper Sauce
• 1 pint sour cream
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup chopped chives

Procedure:

Strata:

• Preheat oven to 350ºF.
• Take sliced baguette and place in large 12×24 baking pan.
• In large skillet, brown chopped bacon.
• Add spicy ground pork sausage and brown.
• Take diced red bell pepper, sliced cremini mushrooms and diced onion and sauté in meat until onions are clear.
• Pour over sliced baguettes in baking pan and mix well.
• Add grated mozzarella cheese and mix again.
• Crack eggs into large mixing bowl with salt, black pepper and Tabasco® Chipotle Pepper Sauce, scrambling well.
• Pour egg mix over baguettes and meat in baking pan.
• Top with grated cheddar cheese.
• Place in oven and bake for 1 hour. Remove from heat and let cool for 10 minutes.
• Slice into squares and serve topped with Mojo Mushroom Sauce.

Mushroom Sauce:

• In large deep skillet, melt butter over medium heat.
• Add chopped onion and sauté until translucent.
• Add sliced mushrooms, salt, paprika and parsley.
• Stir over heat for 1 minute and then add beef broth and Tabasco® Habanero Pepper Sauce.
• Cook for 2 minutes more and then add the sour cream.
• Reduce heat to simmer being careful not to burn half and half.
• Meanwhile, in small skillet, melt butter and add flour. Stir constantly for 3-4 minutes over medium heat until flour is golden to make a roux.
• With a rubber scraper, add to simmering mushroom sauce and whisk until thickened, stirring until well incorporated.
• Simmer on low for 5 minutes or until sauce thickens.
• Place in serving bowl and serve on side to spoon over Strata and garnish with chopped chives.