In this episode of Cook and a Half, Sam and Artie are digging into their Too Good to Go order—a surprise bag of surplus ingredients from their choice of nearby stores or restaurants—and making something delicious out of what they find. The result? A cheesy sausage and mushroom strata (or the perfect brunch main, just in time for Mother’s Day). This video is made in partnership with Too Good To Go. GET THE RECIPE ►► https://f52.co/3w5hsrMAlso featured in this videoFive Two Bamboo Double Sided Cutting Board: https://f52.co/38POKmMFive Two Silicone Oven Mitts & Pot Holders: https://f52.co/37WOUcjFive Two Wooden Spoons: https://f52.co/3OWy5yAPrep Time: 30 minutesCook Time: 50 minutesServes: 6 to 8Ingredients2 tablespoons butter1 bunch scallions, trimmed and sliced8 ounces sliced mushrooms such as cremini or shiitake8 ounces sausage meat, sweet or hot12 ounces day-old enriched bread (such as brioche or challah), cubed or torn into ¾-inch-thick pieces6 large eggs 2 ½ cups whole milk1/2 cup heavy cream1 tablespoon mustard, grainy or Dijon3 ounces sharp cheddar, shredded and divided1 teaspoon fresh thyme, roughly chopped¾ teaspoon kosher salt ¾ teaspoon freshly ground pepperSalad greens, for servingLemon wedges, for serving SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
