- Preheat oven to 375 degrees F. Spray a 1-1/2 quart baking dish with cooking spray.
- Place green beans in a gallon-size resealable plastic bag (or buy the beans already in the microwaveable bag in the produce section). Poke a few holes in the bag to allow steam to escape. Heat in the microwave on full power for 3-5 minutes until beans are tender, but still a bit crisp. Pour into prepared pan.
- Heat two tablespoons of the butter in a small frying pan. Add mushrooms, garlic, salt and pepper. Cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated. Pour over green beans. Toss.
- Heat remaining two tablespoons of butter in a small saucepan over medium heat. Whisk in flour. Cook 1-2 minutes until flour starts to turn golden.
- Slowly add milk. Stirring constantly, cook until mixture starts to bubble and thicken. Add salt, pepper, Dijon mustard and Parmesan cheese. Pour over mushrooms and green beans.
- Bake 15-20 minutes until bubbly. Sprinkle crispy onions on top. Bake another 5 minutes.
- Let green bean casserole rest 5-10 minutes before serving.
Monday, December 1, 2008
Fancy Green Bean Casserole
Wednesday, October 1, 2008
Baseball Beef Stew
Wednesday, August 27, 2008
Gracie's Chocolate Peanut Butter Bars
Monday, June 16, 2008
Cucumbers in Sour Cream
2 large cucumbers, peeled and sliced very thin
1 1/2 teaspoons salt
1 cup sour cream
2 tablespoons lemon juice
1 tablespoon onion, finely chopped
2 tablespoons dill pickle, chopped
1/4 teaspoon sugar
dash pepper
3 radishes, sliced thinly
1 1/2 teaspoons fresh parsley leaves, finely chopped
Lightly toss cucumbers with 1 teaspoon salt; refrigerate until well chilled.
Meanwhile, combine all other ingredients except parsley.
Drain moisture off cucumbers. Toss cucumbers with sour cream mixture. Sprinkle with parsley.
From the Kitchen of: Pam, Littleton, CO
Rockin' Rosemary Marinade
1/3 cup soy sauce
1/3 cup olive oil
3 cloves garlic, pressed or minced (about 1 T)
1 tablespoon minced fresh rosemary leaves
1 tablespoon minced fresh thyme
1 tablespoon dark brown sugar
1 tablespoon tomato paste
1 teaspoon ground black pepper
Combine all ingredients in small bowl, stirring until sugar is dissolved.
Makes enough for 2 pounds of flank steak. Tenderize steak and add to marinade. Refrigerate over-night or as long as possible. Grill. Enjoy.
From the Kitchen of: Cooks Illustrated
Thursday, May 29, 2008
Mo's Noodle-Rama
My MIL made this for a family dinner last weekend...I had 3 helpings (not sure if I'm proud). This would be a great one for school lunch in a thermos.
2 lbs lean ground beef
2 large onions, chopped (12 oz each)
3 cloves garlic, chopped
3 cups water
2 14 oz. cans diced tomatoes
2 15 oz cans tomato sauce
3 tablespoons soy sauce
2 tablespoons Italian Seasoning
3 bay leaves
1 tsp salt
2 cups elbow macaroni uncooked
Use 6 qt Dutch oven
Med-high cook beef
Add onions translucent 10 min
Add garlic
Add water
Tomato sauce
Diced tomatoes
Soy sauce
Italian seasoning
Salt
Heat to boiling
Reduce heat cover simmer 20 minutes
Cook macaroni ONLY 5 minutes
Add to beef mixture simmer cover 20 minutes
Ready to serves if noodles are done to likeness
SECRET: Do day before and everyone will ask for recipe.
Serves 8
From the Kitchen of: Mary, Goodyear, AZ
Saturday, May 24, 2008
Emeril's Baby Bam
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Blend together. Store in tightly sealed container in cool dark places for up to 6 months.
From the Kitchen of: Emeril
Emeril's Essence or Bam
5 tablespoons paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons dried oregano
2 tablespoons thyme
2 tablespoons onion powder
2 tablespoons fresh ground pepper
2 tablespoons cayenne pepper
Blend together. Store in tightly sealed container in a cool dark place for up to 6 months.
From the Kitchen of: Emeril
Friday, May 23, 2008
Chicken Cilantro Enchiladas
2 lbs boneless, skinless chicken breasts
2 cups water
1 onion, diced
1 clove garlic, minced
2-3 sprigs fresh cilantro
1 1/3 cups chicken broth
2 10 oz can mild enchilada sauce
4 cups Monterey Jack cheese, grated
8 green onions , sliced
2 tablespoons fresh cilantro leaves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Tobasco sauce, to taste
10 corn tortillas
Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender; about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.
For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.
To assemble, warm tortillas on hot skillet or griddle until flexible, turning once. Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 T chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese.
Bake at 350 F for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocados.
From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia
Lemon Glazed Chicken Breasts
3 boneless skinless chicken breasts
1/2 cup flour
1/2 teaspoon pepper
1/4 cup butter, melted
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
Pound chicken breasts to 1/2" thickness. Mix flour and pepper togther. Dredge chicken through flour mixture. Place chicken in baking dish.
Mix together butter, honey, lemon juice and soy sauce. Pour glaze over chicken. Bake at 350 F for one hour. Glaze will thicken as it cooks.
From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia
Colorado White Chili
I used this recipe for my leftover turkey from this past Thanksgiving. I STILL have some in my freezer!
1 tablespoon cooking oil
1 medium onion, chopped
4 large cloves garlic, minced
1 4.5 oz can diced green chiles, mild or hot
1 tablespoon cumin, powder or seed
2 teaspoons oreagno
1/2 teaspoon ground red pepper
1/4 teaspoon ground cloves
1 15.5 oz can great northern beans, do not drain
1 15.5 oz can sweet corn, or frozen
2 cups cooked chicken, chopped
5 cups chicken broth
monterey jack cheese, shredded
sour cream
tortilla chips
In a large pan (or Dutch oven), combine oil, onion, garlic, and green chiles. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to taste.
Serve in bowls with cheese, sour cream, and tortilla chips. For extra kick, garnish with jalapeno slices.
From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia
Beef Chimichangas
1 teaspoon salt
2 lbs lean ground beef
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons oregano, crushed
1/2 cup canned green chiles, chopped
1/2 cup taco sauce, La Victoria, red, mild
1/2 cup sour cream
1/4 cup cider vinegar
1 cup butter or margarine, melted
9 7 inch flour tortillas
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in green chiles, taco sauce, sour cream and cider vinegar.
In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter; drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.
Cook at 500 F until crispy (original recipe states for 15 minutes, mine have been done between 7-8 minutes). Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado and additional sour cream.
From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell, & Garcia
Missy's Cookie Dough Brownies
1/2 cup butter or margarine, softened
1/2 cup brown sugar
1/4 cup sugar
3 tablespoons milk
1 teaspoon vanilla
1 cup flour
1 cup semi sweet chocolate chips
1 pan cooked brownies
Mix butter and sugars. Then add milk and vanilla. Gradually add flour, then chocolate chips. Frost cooled brownies with the cookie dough. Refrigerate.
From the Kitchen of: Melissa, Parker, CO
Holiday Pretzel Treats
bite-size, pretzels
Hershey's Kiss, unwrapped
M&M's
Heat oven to 170 F. Set a number of pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss.
Bake for 4-6 minutes, until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M into the center of each Kiss.
Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes.
From the Kitchen of: Roberta, Sun City West, AZ
Mom's Cheesy Potatoes
2 lbs frozen hash browns, shredded
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons onion, minced
1 can cream of chicken soup
1 16 oz container sour cream
2 cups cheddar cheese, shredded
2 cups corn flakes, crushed
1/4 cup margarine, melted
Thaw potatoes and mix all ingredients but last two (corn flakes and butter). Place in a 9x13 pan.
Mix corn flakes with 1/4 cup butter. Sprinkle mixture onto potatoes.
Bake at 350 F for 1 hour.
Note: Can be made ahead and refrigerated. If so, add 10-15 minutes to baking time. Also, I'm a butter girl, but mom says margarine makes this one better!
From the Kitchen of: Pam, Littleton, CO
Jami's Black Bean Salad
1 15 oz can black beans, rinsed and drained
1 1/2 cups chopped tomato
1 1/2 cups cooked rice, 10 minute whole grain by Uncle Ben
1 4 oz package crumbled Feta cheese
1/2 cup celery, chopped
1/2 cup green onion, chopped
1/2 cup Italian dressing
2 tablespoons fresh cilantro leaves, minced
Mix all ingredients but Feta. Add Feta last.
From the Kitchen of: Jami, Goodyear, AZ
Marshall Flank Steak
1/2 cup salad oil
1/3 cup sesame seeds
1 onion, sliced
1/2 cup soy sauce
1/4 cup lemon juice
1 tablespoon sugar
1/4 teaspoon pepper
2 cloves garlic, crushed
flank steak, tenderized
Mix ingredients together, add tenderized flank steak. Refrigerate overnight.
Grill. Serve.
From the Kitchen of: Mary, Goodyear, AZ
Grilled Steaks with Mustard Herb Rub
A favorite from our brief stint (one week) as Atkins diet followers. Really, who can eat meat without potatoes?
2 tablespoons Country Dijon Style mustard
2 cloves garlic, pressed
1/2 teaspoon rosemary leaves
1/2 teaspoon thyme
1/2 teaspoon oregano
4 trimmed beef rib eye or boneless top loin steaks, 1" thick
salt
Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks.
Grill steaks over medium coals, turning occasionally, 11-14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turnin halfway through cooking time. Season with salt to taste.
From the Kitchen of: www.atkinscenter.com
Island Pork Tenderloin Salad
This is a beautiful, mouth-watering dish, but fairly time consuming. When caught for time I make the pork and glaze without the salad, and serve over rice instead.
Pork:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (center cut), 2 1/4 - 2 1/2 lb total
2 tablespoons olive oil
Glaze:
1 cup packed dark brown sugar
2 tablespoons garlic, finely chopped
1 tablespoon Tabasco
Vinaigrette:
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
Salad:
3 navel oranges
5 oz. baby spinach, trimmed (6 cups leaves)
4 cups Napa cabbage, thinly sliced (from 1 medium head)
1 red bell pepper, cut lenthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados
Prepare pork:
Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Note: to toast curry, heat in a heavy, dry skille over moderate heat, stirring until fragrant and a shade or two darker.
Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
From the Kitchen of: Gourmet, May 2003
Thursday, May 22, 2008
Patti's Ribs
Pepper Crusted Filet Mignon with Port-Cherry Reduction Sauce & Blue Cheese-Chive Butter
A complicated recipe, but completely worth the effort! Request this one for Mother's Day!
Pepper Crusted Filet Mignon
5 tablespoon black peppercorns, cracked
5 tablespoons plus 2 teaspoons olive oil
1 tablespoon kosher salt
4 center-cut filet mignons, 1 1/2-2 inches thick, 7-8 oz. each, trimmed of fat and silver skin
Heat peppercorns and 4 T oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7-10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.
Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12" heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3-4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3-5 minutes for rare, 5-7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.
Serve with Port-Cherry Reduction Sauce & Blue Cheese-Chive Butter.
Port-Cherry Reduction Sauce
1 1/2 cups port
1/2 cup balsamic vinegar
1/2 cup dried tart cherries
1 large shallot, minced
2 sprigs fresh thyme
1 tablespoon unsalted butter
table salt
Combine first 5 ingredients in medium saucepan; simmer over medium-low heat until reduced to 1/3 cup, about 30 minutes. Set aside, covered.
While steaks are resting, reheat sauce. Off heat, remove thyme, then whisk in butter until melted. Season with salt to taste.
Blue Cheese-Chive Butter
3 tablespoon unsalted butter, softened
1 1/2 oz. mild blue cheese , room temperature
1/8 teaspoon table salt
2 tablespoon chives, minced
Combine butter, cheese, and salt in medium bowl and mix with stiff rubber spatula until smooth. Fold in chives. While steaks are resting, spoon 1-2 tablespoons butter on each one.
From the Kitchen of: Cooks Illustrated, April 2006
Lemon Rosemary Chicken Tacos
My inspiration for these tacos came from a playgroup lunch at Chevy's. I had an item from their menu that was similar to this...one day I just couldn't get over to Chevy's so I decided to take matters into my own hands. I served this for a baby shower with rave reviews!
Marinade:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
2 cloves garlic, minced
chicken
Mix all marinade ingredients together. Add chicken.
Marinate. Grill. Serve with Lime Cilantro Aioli and Avocado Mango Salsa in flour tortillas.
Lime Cilantro Aioli
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 teaspoon dijon mustard
2 tablespoons fresh cilantro leaves, minced
Avocado Mango Salsa
1 ripe mango, peeled, seeded and diced
1 tomato, seeded and diced
2 green onions , finely sliced
1/4 cup fresh lime juice
1 jalapeno chili, minced
1 avocado, peeled, seeded and diced
Combine first 5 ingredients in a bowl. (Can be made 3 hours ahead and refrigerated). Stir in avocado and season to taste with salt and pepper.
Note: I substitute 1 can of mango for 1 fresh mango.
Makes ~ 3 cups.
From the Kitchen of: ME
Cranberry Chutney
A holiday favorite of mine. I first made this the year the T's came to our Thanksgiving Day dinner. Jenny and I make it every year!
1 cup water
1 cup white sugar
1 12 ounce package fresh cranberries
1 cup apples, peeled, cored, and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
From the Kitchen of: www.allrecipes.com
Jami's Chili
I first had Jami's chili on Halloween night, when our girls were just two years old. I've never been a fan of chili, but Jami's won me over! My family loves this recipe! Thanks Jami!
2 tubes Jimmy Dean tube sausage (1 hot, 1 mild)
2 cans black beans, drained
2 cans chili beans, NOT drained
1 can kidney beans, drained
1 can corn
3 cans chopped stewed tomatoes
1 package Lawry's Chili seasoning
Fritos
cheddar cheese
onions, chopped
Brown meat, drain and add seasoning packet, stirring to coat.
Add to meat, beans, corn, and tomatoes to a crockpot.
Add water if it looks too thick.
Cook on for hours.
To serve, top with Fritos, cheese and onions.
From the Kitchen of: Jami, Goodyear, AZ
New Orleans BBQ Shrimp
Jenny made this for one of our Appetizer Nights, seemingly ages ago, when it was just Ella & Henry...it's my favorite shrimp marinade!
2/3 cup olive oil
1/3 cup worcestershire sauce
2 teaspoons black pepper
2 teaspoons onion powder
2 teaspoons granulated garlic
2 teaspoons oregano
2 teaspoons chili powder
2 teaspoons kosher salt
2 teaspoons Poultry Magic Seasoning
2 teaspoons Old Bay Seasoning
2 lbs. shrimp
Mix all ingredients except shrimp.
Store mix at room temperature.
Just before serving, pour sauce over shrimp.
Notes: Also great served on pasta.
From the Kitchen of: Jenny T, Goodyear, AZ
Tracey's Roast Beef Rounds
Italian bread, sliced
cream cheese
parmesan cheese, shredded
black pepper
roma tomatoes, sliced thin
roast beef, shaved thin
Toast bread (350 for about 3-5 minutes).
Mix cream cheese with Parmesan and black pepper to form a spread. Spread mix on toast.
Top with a tomato slice and a slice of roast beef. Finish with a bit of shredded Parmesan.
From the Kitchen of: Tracey, Goodyear, AZ
Serena's Yummy Curry Dip
8 oz. cream cheese
1/4 cup chutney
1/4 teaspoon dry mustard
1 teaspoon curry powder
Mix all ingredients. Serve with crackers.
Notes:
You can roll it in toasted almond slices, then roll it into a ball and wrap it in saran wrap and then stick it in the fridge until you serve it. Or, hollow out a pineapple and serve it in a pineapple boat (drain the pineapple well so it doesn't get the dip soggy).
From the Kitchen of: Serena, Goodyear, AZ
Roasted Buttery Pecans
1 lb. pecan halves, about 4 heaping cups
4 tablespoon butter, melted
1/2 teaspoon salt
1 tablespoon light or dark brown sugar
1/4 - 1/2 teaspoon cayenne pepper
Adjust oven rack to middle position and heat
oven to 350 degrees. Toss pecans with
melted butter and scatter in a 13-by-9-inch
baking pan. Toast, stirring once or twice,
until fragrant and deep golden brown, about
15 minutes.
Mix salt and sugar in a medium bowl, add hot
pecans, and toss to coat evenly. Return pecans
to baking pan and continue to toast to melt
sugar, about 3 minutes longer. Cool slightly
before serving.
From the Kitchen of: Mary, Goodyear, AZ
Artichoke Dip
1 (14 oz.) jar of marinated artichoke hearts
1 (8 oz.) package of crumbled feta cheese
1 cup of mayonnaise
1/2 cup (or more) of shredded parmesan cheese
1 (2 oz.) jar of diced pimentos (not imperative)
1 clove (or more) of minced garlic
Spoon into a shallow baking dish or a hollowed out loaf of crusty bread. Bake at 350 degrees for 20-25 minutes until lightly browned. To make ahead of time, mix up the dip and refrigerate, then add 10 minutes to your baking time. Serve with chips or crackers.
From the Kitchen of: Serena, Goodyear, AZ
Breakfast Strata with Sausage, Mushrooms & Monterey Jack
6 large eggs
1 3/4 cup half-and-half
2 tablespoon fresh parsley leaves, minced
8-10 1/2" thick slices French or Italian bread
3 tablespoon butter, softened
8 oz. bulk breafast sausage, crumbled
3 medium shallots, minced
8 oz. white button mushrooms, cleaned & quartered
salt
pepper
1/2 cup med-dry white wine, such as Sauvignon Blanc
6 oz. Monterey Jack cheese, shredded
Adjust oven rack to middle position and heat to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 T butter; set aside.
Fry sausage in medium nonstick skillet over medium heat, breaking sausage apart with wooden spoon, until sausage has lost raw color and begins to brown, about 4 minutes; add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer. Add mushrooms to skillet, and cook until mushrooms no longer release liquid, about 6 minutes; transfer mixture to medium bowl and season to taste with salt and pepper. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 C , 2-3 minutes; set aside.
Butter 8" square b king dish with remaining 1 T butter, arrange half buttered bread slices, buttered-side up, in single layer in dish. Sprinkle with half of sausage mixture then 1/2 C cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle with remaining sausage mixture and another 1/2 C cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half & half, parsley, and 1 t salt and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (very important), and refrigerate at least 1 hour or up to overnight.
Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat 325 degrees. Uncover strata and sprinkle with remaining 1/2 C cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50-55 minutes (or about 1 hour and 20 minutes for double recipe). Cool on wire rack 5 minutes, serve.
From the Kitchen of: Cooks Illustrated, December 2001