Portobello and Asparagus Strata.

Ingredients
1 tablespoon extra virgin olive oil
1 1/2 cups chopped yellow onion,
1/4 teaspoon dried thyme
3 cloves garlic, finely chopped,
1 package mushrooms, thinly sliced.
1/2 pound asparagus, trimmed and cut into 1-inch lengths,
1 teaspoon salt,
8 eggs,
1 cup milk,
1/2 cup grated parmesan,
2 tablespoons Dijon mustard,
3 tablespoons chopped parsley,
Black pepper to taste,
5 cups cubes sourdough bread,
4 ounces herb or plain goat cheese crumbled, feta.

Here’s what you do:

Heat oil in a large skillet over medium heat.
Add onions and thyme and cook until softened, about 4 minutes.
Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer.
Set aside.
Meanwhile, whisk together eggs, grated cheese, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl.
Set aside.
Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish.
Top with half of the mushroom mixture and a third of the goat cheese.
Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top.
Cover strata and chill overnight.
Preheat oven to 190C.
Remove strata from refrigerator and bring to room temperature while the oven heats.
Sprinkle remaining two-thirds cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes.
Let rest 10 minutes before serving.
Buon Appetito!