Mushroom moussaka

Delicately flavoured with cinnamon and nutmeg.
 
recipe, mushrooms, greek
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Recipe from: 14 October 2015
Preparation time: 20 min
Cooking time: 1h 20 min
 
 

Ingredients

 
  • 2
    Tbs
    olive oil
  • 1
    large onion, chopped
  • 2
    tsp
    crushed garlic
  • 250
    g
    mince
  • 250
    g
    mushrooms, chopped
  • 1
    cinnamon stick
  • 1
    tsp
    dried oregano
  • 1/2
    tsp
    nutmeg
  • 125
    ml
    white wine
  • salt
  • pepper
  • 1x410
    g
    tin chopped tomatoes
  • 2
    large aubergines
  • olive oil for drizzling
  • 2
    Tbs
    butter
  • 2
    Tbs
    flour
  • 300
    ml
    milk
  • 1
    cup
    grated cheddar cheese
  • 1/2
    cup
    grated parmesan cheese
Servings: Change Serving
 
 

Method

 

Preheat your oven to 180°C.

Heat the olive oil in a deep saucepan and sauté the onion and garlic until soft, about 5 minutes. Add the mince to the pan and brown.

Add the mushrooms, cinnamon, oregano and nutmeg to the pot and cook for 2 minutes. Pour in the wine, season with salt and pepper and allow to simmer until most of the liquid has reduced.

Add the tin of tomatoes, stir well and then leave to simmer for 15 minutes. Check the seasoning.

Cut the aubergines into 1 cm slices. Drizzle the slices with olive oil and season with salt and pepper on both sides. Heat a frying pan, then fry the aubergine slices for 3-4 minutes per side until golden. (It is easiest to do this in batches.) Set aside.

Prepare the cheese sauce by melting the butter in a small saucepan. Remove from the heat, then whisk in the flour. Return to the heat and cook for a minute before gradually adding the milk, whisking continuously. Continue to whisk until the sauce has thickened. Remove from the heat, then whisk in the cheddar cheese until smooth.

To assemble:
You will want to remove the cinnamon stick from the mince and mushroom mixture at this point. Layer the aubergines and mushroom filling in a large ovenproof dish. I like to start with a layer of aubergines at the bottom, followed by half of the mushroom mixture, then another aubergine layer followed by the other half of the mushroom mixture, and finally another aubergine layer on top. Pour the cheese sauce over the top of the layers. Sprinkle the parmesan cheese over the top, then pop in the oven for 45 minutes.
Allow to stand for a few minutes before serving.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

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Read more on: recipe  |  greek  |  mushrooms
 

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