Mushroom Moussaka

4 servings Prep: 20 mins, Cooking: 1 hr 20 mins
Rate this recipe
Delicately flavoured with cinnamon and nutmeg.

By Food24 October 15 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (19)

2 Tbs fresh chillies — 573
1 onion — large, chopped
2 tsp garlic — cloves, crushed
250 g beef mince
250 g mushrooms — chopped
1 cinnamon — stick
1 tsp dried oregano
1/2 tsp nutmeg — ground
125 ml wine — white
freshly ground black pepper
1x410 g tinned tomatoes — chopped
2 aubergines — medium
olive oil — for drizzling
2 Tbs butter
2 Tbs flour
300 ml milk
1 cup cheddar cheese — grated
1/2 cup parmesan cheese — grated
Tap for ingredients
Tap for ingredients


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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.