Instructions

1. In a large skillet, melt one tablespoon of ghee over medium heat. Saute mushrooms until they release their liquid and continue to cook until most of the liquid has evaporated, about 6-8 minutes. Transfer to a bowl and set aside.
2. In the same skillet, melt another tablespoon of ghee and sauté the leeks until they soften and start to turn golden, about 4-5 minutes. Add spinach and cook until spinach is just wilted, another 3 minutes. Transfer to bowl with the mushrooms and stir to combine.
3. In a large mixing bowl, whisk together the eggs, milk, wine, parmesan, mustard, salt, and pepper. Gently fold in the bread cubes. Wait for a few minutes and gently fold again to ensure evening soaking. Bread should soften and begin to fall apart.
4. Coat an 8×8 baking dish or a 10-inch cast iron pan with 1 tablespoon ghee. Arrange half of the soaked bread on the bottom of the pan. Layer with half the mushroom mixture and then half of the fontina. Repeat layers. Cover and refrigerate strata overnight.
5. Remove strata from refrigerator about an hour before baking. Preheat the oven to 350. Bake strata uncovered for 50-60 minutes. Allow strata to sit 10-15 minutes before serving.