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Mushroom and Prosciutto Strata

Serves 4-6

Ingredients:
2 tablespoons butter or margarine
1 medium onion, chopped
250g mushrooms, sliced
125g thinly sliced prosciutto cut into 6mm strips
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
8 slices toast bread, cubed
2 cups grated gruyere cheese
6 large eggs
2 cups milk
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Method:
Preheat oven to 180ºC. In large pan over medium-high heat, melt the butter or margarine. Add the onion and mushrooms. Cook until the liquid from the mushrooms has evaporated, about 5 minutes. Remove from the heat. Stir in the prosciutto, parsley and basil. Grease a 22-34cm baking dish and arrange half of the bread cubes over the base of the dish. Top with half the prosciutto mixture and half the grated cheese. Repeat the layers. Beat together the egg, milk, mustard, salt and pepper until just blended. Pour over the strata (layers). Press down firmly. Bake, covered with foil, in a preheated oven for 20 minutes. Remove the foil, bake for 20-25 minutes longer or until the centre is set. Cut into squares and serve with a salad.