MUSHROOM STRATA

Serves 6 to 8 people
Ingredients
125g WW bacon rashers, finely chopped
6 spring onions, finely sliced
750g cup mushrooms, sliced
1.5 cups skim milk
1 loaf of day old French bread
100g grated low fat cheese
4 eggs, lightly beaten
3 tbspns extra lite cream
salt and pepper to taste
salad to serve

Method
Place bacon in a heated non-stick pan, stir over a medium heat, for about 5 minutes or until lightly browned. Add spring onions and cook for 2 minutes. Add mushrooms, cook, stirring, for 3 to 4 minutes or until mushrooms are soft.Remove from heat and season with salt and pepper.
Place milk in a shallow bowl. Cut bread into 1cm thick slices and dip quickly into milk mixture. Place the bread over the base of a shallow ovenproof dish.
Spoon mushroom mixture over top of bread then sprinkle with cheese. Cover with another layer of bread dipped in milk mixture.
Season eggs with salt and pepper and pour over bread layers in dish. Cover and refrigerate overnight.
Next day, remove strata from refrigerator and allow to reach room temperature.Drizzle cream over top.
Cook, uncovered, in a moderate oven (180C) for about 45 minutes or until puffed, set and browned.
Serve strata cut into wedges with a salad and free dressing.