Bacon, Mushroom & Potato Strata Recipe From Portland

This savory brunch dish shifts with the seasons

At the new Olympic Provisions in Portland, Oregon, chef Jason Barwikowski doesn't travel far to source his meat: The restaurant's own "meat-curing chef," Elias Cairo, prepares everything from chorizo to the smoky bacon that studs this savory strata. This brunch favorite packs a winning combination of bacon, mushrooms and potatoes; by late spring, Barwikowski will swap in asparagus and peas to keep his strata seasonal. Home cooks should feel free to incorporate any favorite ingredients, but don't leave out the bacon: Even if it doesn't come from your own personal salumist, the crunchy-salty bits truly transform the dish.

Recipe adapted from Jason Barwikowski, Olympic Provisions

Bacon, Mushroom And Potato Strata
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This savory strata recipe shifts with the seasons.
Prep Time
Cook Time
to 8 servings
Total time: 0 minutes
  • 4 large fingerling potatoes
  • 6 slices thick-cut bacon, coarsely chopped
  • 1 cup thinly sliced cremini mushrooms
  • 1 tablespoon minced garlic
  • Salt and freshly ground pepper
  • 5 large eggs
  • 2 cups heavy cream
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon chopped thyme leaves
  • ¼ teaspoon piment d'espelette or red-pepper flakes
  • 3 cups cubed French bread, crust removed
  • 4 scallions, white and light green parts only, thinly sliced
  • 2 ounces Taleggio cheese, cut into small cubes
  1. Preheat the oven to 325˚. Place the potatoes in a saucepan, cover with water and bring to a boil. Cook the potatoes until just tender, about 4 minutes. Drain and cut the potatoes into ¼-inch-thick coins.
  2. In a large skillet (preferably cast iron), slowly cook the bacon over medium heat, until most of the fat has rendered and the meat begins to crisp, about 5 minutes. Drain all but 1 teaspoon of the fat and add the mushrooms and garlic. Cook over medium heat, stirring occasionally, until the mushrooms release their juices and the liquid reduces, about 3 minutes. Season with salt and pepper. Remove the mixture from the heat and let cool slightly.
  3. In a large bowl, whisk the eggs with the cream, Parmigiano-Reggiano, mustard, olive oil, thyme and piment d'espelette. Fold in the bread, potatoes, scallions, Taleggio and the bacon-mushroom mixture.
  4. Line the bottom of a 9-inch springform pan with parchment paper and oil the paper. Pour the strata mixture into the pan and bake until the eggs are set and the crust is golden, about 35 minutes, then broil until browned on top, about 5 minutes. Let cool slightly, then unmold the strata, slice into wedges and serve.
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