Make sure to get any local ingredient shopping for holiday meals done this week, as farmers tailgate markets will be taking a break Dec. 22 to Jan. 3. Your last chances to shop are this Saturday (Asheville City Market, 9 to noon, and North Asheville Tailgate Market, 10 a.m. to 1 p.m.), Tuesday (West Asheville Tailgate Market, 3:30 to 5:30 p.m.), and Wednesday (River Arts District Farmers Market, 3 to 5:30 p.m.). While this week is the last for some of those markets this season, a few will pick back up in January, including River Arts District, Weaverville, and Asheville City markets.
Breakfast strata with mushrooms, caramelized onions, and goat cheese is an easy, make-ahead brunch recipe, perfect for spending more time with friends and family, and less time in the kitchen. Assemble the night before, and simply pop it in the oven the next morning for a delicious and stress-free breakfast.
Start by cutting one loaf of a crusty sourdough or french bread into half-inch cubes. Spread the bread cubes out evenly on a baking sheet and toast in the oven for 10 minutes at 400 degrees. To make bacon crumbles (for a vegetarian dish, skip this step!), spread four to five strips of bacon on a foil lined baking sheet, and bake in the oven for 20 minutes or until crisp. Blot the bacon with a towel, and cut into small pieces.
In a large skillet, heat one tablespoon of vegetable oil over medium-high heat. Add one yellow onion, thinly sliced into rings, to the pan, and sauté for 2 to 3 minutes. Turn heat down to medium low, and continue to cook for another 10 minutes until golden. In another large skillet, heat two tablespoons of butter over medium heat. Add about one pound of sliced mushrooms, cooking for 10 minutes until tender. Add three tablespoons of fresh thyme and a pinch of salt and pepper, then cook off any remaining liquid. Add the caramelized onions to the mushrooms and set aside.
Whisk together 10 large eggs, one-and-a-half cups of whole milk, one cup of sour cream, and a teaspoon each of salt and pepper. In a large bowl, combine the toasted bread cubes, mushroom mixture, and bacon crumbles (if using), one and a half cups of mozzarella cheese, and four ounces of goat cheese. Pour in the eggs and gently stir together, then pour the mixture into a well greased, 13-by-9-inch baking dish.
At this point, you can cover and store the baking dish in the refrigerator overnight. When you’re ready to heat up your delicious strata in the morning, remove from the fridge about an hour beforehand to warm up to room temperature. Cover the dish with foil, place in a 400-degree oven and bake for 35 minutes. Uncover, lower heat to 375 degrees, and continue baking for another 20 to 30 minutes. Scatter some goat cheese crumbles on top of the dish during the last 10 minutes of baking and let it melt.
You can find many of the ingredients for this recipe at farmers markets this week, including mushrooms from Black Trumpet Farm (North Asheville and River Arts District markets), onions from Full Sun Farm (North Asheville Tailgate Market), bacon from Hickory Nut Gap (North Asheville Tailgate Market), and eggs from Smallholding Farm (River Arts District Farmers Market) and Good Wheel Farm (North Asheville Tailgate Market)! Markets have plenty of other wonderful winter veggies to include in your strata as well.
At farmers markets now you’ll also find carrots, broccoli, beets, cabbage, radishes, turnips, winter greens, apples, potatoes, winter squash, garlic, and much more. Markets are stocked with a variety of meats, cheese, rice, pasta, bread, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide at appalachiangrown.org.