Mushroom Moussaka
Mushroom Moussaka
1 eggplant (aubergine) cut into 1cm slices
2-3 potatoes, cut into 1cm slices
30g butter or vegan spread
1 onion, finely chopped
2 cloves garlic, crushed
500g flat mushrooms, halved & sliced
400g tin chopped tomatoes
½ tsp caster sugar
Béchamel Sauce
40g butter or vegan spread
1/3 C plain flour (all purpose)
500m (2 C) milk or soy etc
1 egg, lightly beaten (this helps set the sauce, if you want to leave it out to make this dish vegan I’m guessing you might want to add a bit more flour)
40g grated parmesan cheese (there are vegan parmesans)
Optional extra grated cheese to top the moussaka
Pre-heat the oven to 200 degrees. Line & lightly grease 1-2 oven trays and place eggplant and potato in a single layer on the trays. Season with salt and pepper and bake for 20mins.
Melt butter in a large frying pan over a medium heat. Add onion and cook stirring for 3-4 mins. Add garlic and cook for a further minute. Increase the heat and add the mushrooms stirring continuously for 2-3 mins or until soft. Add tomatoes, reduce heat and simmer for 8 minutes until reduced. Stir in sugar.
Melt the extra butter in a large saucepan over a low heat. Add flour and cook for 1 minute. Remove from heat and gradually stir in milk. Return to heat and stir consistently until it boils and thickens. Reduce heat and simmer for 2 mins. Remove from heat and add egg and parmesan.
Reduce oven to 180 degrees. Grease a shallow 1.5L ovenproof dish. Spoon 1 third of the mushroom mixture into the dish. Cover with potato, then top with remaining mushrooms, then the eggplant. Pour on the sauce and smooth (optional top with extra grated cheese). Bake for 30-35 mins or until the edges bubble. Leave for 10 mins before serving.
Enjoy.
This dish is fabulous and re-heats really well so when I cook it I often double the mix and freeze the leftovers. This recipe serves 4-6 and is from Homestyle Vegetarian cook book by Bay Books.
1 eggplant (aubergine) cut into 1cm slices
2-3 potatoes, cut into 1cm slices
30g butter or vegan spread
1 onion, finely chopped
2 cloves garlic, crushed
500g flat mushrooms, halved & sliced
400g tin chopped tomatoes
½ tsp caster sugar
Béchamel Sauce
40g butter or vegan spread
1/3 C plain flour (all purpose)
500m (2 C) milk or soy etc
1 egg, lightly beaten (this helps set the sauce, if you want to leave it out to make this dish vegan I’m guessing you might want to add a bit more flour)
40g grated parmesan cheese (there are vegan parmesans)
Optional extra grated cheese to top the moussaka
Pre-heat the oven to 200 degrees. Line & lightly grease 1-2 oven trays and place eggplant and potato in a single layer on the trays. Season with salt and pepper and bake for 20mins.
Melt butter in a large frying pan over a medium heat. Add onion and cook stirring for 3-4 mins. Add garlic and cook for a further minute. Increase the heat and add the mushrooms stirring continuously for 2-3 mins or until soft. Add tomatoes, reduce heat and simmer for 8 minutes until reduced. Stir in sugar.
Melt the extra butter in a large saucepan over a low heat. Add flour and cook for 1 minute. Remove from heat and gradually stir in milk. Return to heat and stir consistently until it boils and thickens. Reduce heat and simmer for 2 mins. Remove from heat and add egg and parmesan.
Reduce oven to 180 degrees. Grease a shallow 1.5L ovenproof dish. Spoon 1 third of the mushroom mixture into the dish. Cover with potato, then top with remaining mushrooms, then the eggplant. Pour on the sauce and smooth (optional top with extra grated cheese). Bake for 30-35 mins or until the edges bubble. Leave for 10 mins before serving.
Enjoy.
This dish is fabulous and re-heats really well so when I cook it I often double the mix and freeze the leftovers. This recipe serves 4-6 and is from Homestyle Vegetarian cook book by Bay Books.
