Q: How do you make an egg roll?
A: You push it.
The title of this recipe is a mouthful! That is precisely what you will want when this veg-packed, cheesy dish comes out of the oven.
Overnight Pepperoni, Shiitake, Cheese, Challah Casserole
2 tablespoons extra-virgin olive oil
1/2 cup finely diced pepperoni (2 ounces)
1/2 pound shiitake mushrooms, stems discarded and caps chopped
1 medium onion, minced
1 red bell pepper, cut into 1/2-inch pieces
2 teaspoons kosher salt (I used just 1 tsp since the soy sauce is salty)
8 large eggs
3 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice
6 ounces ham, diced
1 cup shredded Monterey Jack cheese
1 cup shredded sharp white cheddar cheese
1/2 cup chopped green onions, plus more for garnish
Hot sauce, for serving
1. Grease a 9 x 13-inch baking dish.
2. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat for 3 minutes. Add the shiitake mushrooms and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and salt to taste. Cook, stirring occasionally, until softened and browned, about 7 minutes. Cool completely.
3. In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and salt. Add the cooled vegetable mixture, challah, ham, cheeses and the green onions. Mix well and spoon into the prepared baking dish. Cover with plastic wrap and refrigerate overnight.
4. Preheat oven to 350°F.
5. Uncover the casserole and bake for about 50 minutes, until just set and the top is browned. Let stand for 10 minutes, then top with sliced green onions. Serve with hot sauce.
Recipe from Food & Wine
I usually think of a more post-punk vibe when I think about Skating Polly. Not so on this stripped down tune. It’s a whole lotta lovely.
Check out Skating Polly on her Website where you can learn of upcoming shows in the Pacific northwest and buy the music.