Preparation Time: One Hour

Note refrigeration time.

 

1/4 lb. pancetta, bacon or ham

5 green onions, sliced

1 1/2 lbs. mushrooms, sliced

1/3 cup 1997 Peirano Estate Chardonnay

1 1/4 cup Milk

1 loaf of day old french bread

1 cup grated swiss cheese

5 eggs, beaten

1/2 cup heavy cream

Salt & Pepper to taste

Slice and cut pancetta into 1/4 inch pieces. Saute over medium/low heat for 10 minutes. Add green onions and saute briefly. add mushrooms, and saute until mushrooms are cooked. Remove from heat and season with salt and pepper. In a shallow dish, mix the wine and milk. Slice bread inton 1/2" pieces and dip into milk. Place the bread into a buttered 12" round or oval gratin dish. Cover the bread with the mushroom mixture and then sprinkle with the grated cheese. Cover with another layer of bread dipped in milk. Season beaten eggs with salt and pepper, and pour evely over the layers in the dish. Cover and refrigerate overnight. Remove strata from refrigerator and allow to reach room temperature. Preheat oven to 350 - drizzle top of strata with cream and bake for 45 minutes until puffy and browned.