Instructions: Pour olive oil into a 12-inch frying pan or 14-inch wok over medium-high heat; when hot, add mushrooms and garlic and stir until mushrooms begin to brown and liquid has evaporated, 3 to 5 minutes. Add vinegar and thyme; cook, stirring often, to blend flavors, 1 to 2 minutes longer. Add salt and pepper to taste.

In a bowl, whisk eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper to blend.

Cover bottom of a 3-quart baking dish (such as 9- by 13-inch, at least 2 inches deep) with bread slices, trimming if necessary to fit in a single layer. Spread half the mushroom mixture evenly over bread; top with all the crab and half the green onions. Sprinkle evenly with 1 cup cheese. Pour half the custard mixture evenly over cheese. Arrange another layer of bread on top (overlap slightly if desired; save any extra bread for other uses), followed by remaining mushroom mixture, green onions, and 1 cup cheese. Spoon remaining custard mixture evenly over the top. Let strata stand at room temperature about 15 minutes, or cover and chill.

Bake, uncovered, in a 350 degree regular or convection oven until center is set (cut to test) and top is well browned, 45 to 50 minutes. Cut into rectangles or scoop out with a large spoon to serve.

This recipe yields 10 to 12 servings.

Comments: To ensure enough bread slices, be careful not to cut thicker than 1/2 inch. If assembling strata through step 3 up to 1 day ahead, cover and chill; let chilled strata stand at room temperature for 15 minutes, then bake about 1 hour.

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