Brunch - Strata w/ Sausage, Mushrooms & Monterey Jack

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8 to 10 slices supermarket French bread (½-inch thick) or Italian bread (6 to 7 ounces)

3 tablespoons unsalted butter, softened

8 ounces bulk breakfast sausage, crumbled

3 medium shallots, minced (about ⅓ cup)

8 ounces white button mushrooms, cleaned and quartered

1 teaspoon Salt

½ cup medium-dry white wine, such as Sauvignon Blanc

6 ounces Monterey Jack cheese, grated (about 1 ½ cups)

6 large eggs

1 ¾ cups half-and-half

2 tablespoons minced fresh parsley leaves

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To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby. To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 ½ tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.

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