MOUSSAKA WITH ROASTED MUSHROOMS
In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at all. It is delicious either way, with a complex, slightly sweet Eastern Mediterranean sauce spiced with a little cinnamon, a pinch of allspice and a few cloves. Greek moussaka is topped with béchamel, which can be heavy, even gummy. But this one has a light, fluffy topping made with yogurt and eggs. There are a few steps involved here and the sauce is a long-cooking one, but you can get that started while the eggplant is roasting in the oven to speed things along or make the sauce the day before.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 3h
Yield Serves 8 generously
Number Of Ingredients 26
Steps:
- Heat oven to 450 degrees with racks positioned in the middle and lower third. Slice eggplants lengthwise, about 1/3 inch thick. Line 2 baking sheets with foil and brush foil with olive oil. Place slices on the foil, season to taste with salt, and brush with olive oil. Place in oven and roast until soft and browned in spots, about 20 minutes, switching the pans top to bottom after 10 minutes. When done slices will look dry on the surface but when you pierce them with a knife you should be able to see that the flesh is soft. Remove from oven and carefully fold foil up over eggplant to make a foil packet, taking care not to burn yourself. It doesn't matter if the eggplant slices pile onto each other. Crimp edges of foil so that eggplant is sealed in the packet and leave to steam inside foil for 20 to 30 minutes.
- Meanwhile make the meat and tomato filling. In a large, deep skillet or casserole heat olive oil over medium heat and add onions. Cook, stirring often, until tender, about 5 minutes, and add garlic. Cook, stirring, until fragrant, about 30 seconds, and raise heat to medium-high. Stir in ground beef or lamb and brown for about 3 minutes. Stir in roasted mushroom mix, tomatoes, paprika, cinnamon, allspice, cloves, sugar, bay leaf, salt and enough water to barely cover meat. Bring to a simmer, reduce heat to low, cover and simmer 45 minutes to an hour, stirring occasionally. The mixture should be thick and very fragrant. Cook uncovered for another 5 to 10 minutes, until liquid in pan is just about gone. Remove bay leaf, taste and add salt and pepper, and remove from heat. Allow mixture to cooled slightly, then stir in 1 beaten egg and parsley.
- Heat oven to 350 degrees. Oil a 3-quart baking dish or gratin dish. Make an even layer of half the eggplant slices over the bottom, and spread all of meat sauce on top in one layer. Top with remaining eggplant. Bake for 30 minutes.
- Meanwhile, beat together eggs and yogurt, season with salt (about 1/2 teaspoon) and stir in pepper and paprika. Pour over top of moussaka, scraping out every last drop with a rubber spatula. Sprinkle grated cheese evenly over the top. Return to oven and bake for another 25 to 30 minutes, until puffed and golden. Serve warm.
MUSHROOM MOUSSAKA
This is from the original Moosewood Cookbook. It's a bit of a production but it's so worth it. I make it for special occasions and potlucks.
Provided by windhorse23
Categories Vegetable
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Salt the eggplant lightly and bake on an oiled cookie sheet at 350 degrees for 15 minutes or until tender.
- Saute the mushrooms in the 3 tbps. of butter along with the onions and garlic.
- Add the tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and wine. Simmer until the liquid is absorbed.
- Add the bread crumbs, parmesan and beaten eggs. Remove from heat.
- Make a white sauce. Melt the 1/2 cup of butter over a low flame. Whisk in the flour. Then whisk in the milk. Keep whisking until thick.
- Beat in the egg yolks.
- Butter a large casserole dish. Cover the bottom with eggplant slices, then half the mushroom sauce. Add remaining eggplant and cover with remaining mushroom sauce. Top with white sauce. Sprinkle with bread crumbs and extra grated cheese if desired.
- Bake at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 15 minutes longer.
Nutrition Facts : Calories 270.9, Fat 15.7, SaturatedFat 8.7, Cholesterol 150.7, Sodium 440, Carbohydrate 23.6, Fiber 6.6, Sugar 7.5, Protein 11.3
MUSHROOM MOUSSAKA
Categories Mushroom Potato Tomato Bake Vegetarian Yogurt Wheat/Gluten-Free Dinner Casserole/Gratin Summer Healthy
Yield 6 people
Number Of Ingredients 19
Steps:
- Filling Heat the oven to 200 C. Put the potato slices in a pan of water and bring to the boil. Boil for 10 minutes or until they have just started to become tender. Drain off the water, sprinkle a little salt over the potato and leave aside for later use. Put the aubergine slices in bowl pour over a couple of tablespoons of olive oil and mix around, then sprinkle over a little garam masala so that each slice has a little dusting of the spice mix. Bake in the oven for about 20 minutes, turning the slices over halfway through. When done, take out and leave aside for later use. Reduce the oven temperature to 180 C. Heat a little olive oil in a deep frying pan. Add the onions and fry on high for a couple of minutes. Add the mushrooms, garlic, oregano, salt and pepper. Stir around well. Keep stirring to avoid burning. You want to cook the mushrooms well to dry them out a little. This will take about 10 minutes, or longer if you have sliced them thickly. Add the tomatoes, cumin, cinnamon and bay leaves. Break up the tomatoes well so that there are no large lumps. Bring to boil and let boil until the tomato sauce has thickened. Reduce heat and leave to simmer for 10-15 minutes. When it iÃÂÃÂs done remove the bay leaves. Taste and adjust seasoning if necessary. Oil a large baking/pie dish with some olive oil. Pour in half of the tomato-mushroom sauce, layer with potato and then with some aubergine slices, then pour over the rest of the tomato-mushroom sauce and layer this again with the potato and then aubergine slices. White Sauce Crack 3 eggs into a large bowl, add the nutmeg, salt and pepper, and whisk. Stir in the yoghurt and mint. Pour the white sauce over the top layer of aubergines. Place in the middle of the oven and bake for 30 minutes or until the top has set and is turning brown.
MOUSSAKA
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.
Provided by Esther Clark
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 19
Steps:
- Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
- Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
- Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
- Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
- Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.
Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium
More about "mushroom moussaka recipes"
VEGETARIAN MOUSSAKA RECIPE WITH MUSHROOM SAUCE - MY …
From mygreekdish.com
4.7/5 (596)Total Time 1 hr 5 minsCategory MainCalories 473 per serving
- To prepare this vegetarian moussaka recipe, begin by preparing your eggplants. Remove the stalks from the eggplants and cut them into slices, aprrox.1 cm thick. Season with salt and place in a colander for about half an hour.
- Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. For a healthier version of this vegetarian moussaka recipe try drizzling the eggplants with some olive oil and bake them for 15 minutes at 200C instead of frying them.
- Now it’s time to prepare a delicious mushroom based sauce for your vegetarian moussaka. Heat a pan to medium-high heat and add the olive oil. Stir in the chopped mushrooms and sauté, until most of the juices have evaporated. Add the chopped onions and garlic and sauté. Pour in the wine and wait to evaporate. Add the tinned tomatoes, mushing them with a wooden spoon, the sugar, cinnamon and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer for about 15 minutes until most of the juices have evaporated and the sauce thickens.
- Lastly prepare the béchamel sauce for the vegetarian moussaka. Use a deep pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste and add warmed milk in a steady stream. Keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk really quickly, season with salt to taste and set aside while you assemble the dish.
MUSHROOM MOUSSAKA | SAVEUR
From saveur.com
VEGETARIAN MUSHROOM MOUSSAKA RECIPE | THE NOSHER
From myjewishlearning.com
MUSHROOM MOUSSAKA RECIPE - FOOD NEWS
From foodnewsnews.com
EGGPLANT LASAGNA WITH MUSHROOM RAGú - NO-NOODLE LASAGNA
From food52.com
VEGETARIAN MOUSSAKA WITH MUSHROOMS SAUCE RECIPE - ARCHANA'S …
From archanaskitchen.com
MUSHROOM MOUSSAKA - VEGAN RECIPE
From vegkit.com
VEGETARIAN MUSHROOM MOUSSAKA RECIPE - JMORE
From jmoreliving.com
EGGPLANT MUSHROOM MOUSSAKA RECIPE - EASY RECIPES
From recipegoulash.cc
GREEK VEGETARIAN: MUSHROOM MOUSSAKA
From greekvegetarian.blogspot.com
MUSHROOM MOUSSAKA - SIMPLY TRINI COOKING
From simplytrinicooking.org
A HEALTHY MUSHROOM MOUSSAKA - SIMPLY TRINI COOKING
From simplytrinicooking.com
VEGETARIAN MOUSSAKA (MUSHROOMS AND LENTILS) - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
RECIPE: MOUSSAKA WITH MUSHROOMS STEP BY STEP WITH PICTURES
From handy.recipes
MOUSSAKA WITH MUSHROOMS - 11 RECIPES | BONAPETI.COM
From bonapeti.com
MUSHROOM-SWEET POTATO MOUSSAKA - BETTER HOMES & GARDENS
From bhg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #vegetables #greek #european #vegetarian #dietary #low-sodium #low-calorie #low-carb #low-in-something #4-hours-or-less
You'll also love