Best Mushroom Moussaka Recipes

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MUSHROOM MOUSSAKA



Mushroom Moussaka image

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

3 medium eggplants, sliced 1/2 inch thick
2 lbs sliced mushrooms
2 tablespoons butter
1 large onion, chopped
2 garlic cloves, chopped
6 ounces tomato paste
1/4 cup chopped fresh parsley
1/8 teaspoon oregano
1/8 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup dry red wine
freshly grated pepper
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
4 eggs, beaten
1/2 cup butter
1/2 cup flour
1 1/2 cups warm milk
4 egg yolks

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 AND EGGPLANT MOUSSAKA



MUSHROOM AND EGGPLANT MOUSSAKA image

Categories     Mushroom     Potato     Bake     Sauté     Vegetarian     Casserole/Gratin     Winter

Yield 4-6 people

Number Of Ingredients 15

1 eggplant, cut into 1/2 in slices
1 large russett potato, cut into 1/4 in slices
1 oz (1/2 Tbs) butter
1 onion, finely chopped
2 garlic cloves, finely chopped
1 # mushrooms, sliced
1-14 oz can petite diced tomatoes
1 tsp oregano (or to taste)
1 tsp thyme
1/2 tsp sugar
1 1/2-2 Tbs butter
1/3 cup flour
2 cups milk
1 egg, slightly beaten
1 1/2 oz (3/4 cup) parmesan cheese, grated

Steps:

  • Oven 425 F 1. Line two large baking trays with heavy-duty foil and brush with oil. Put eggplant slices in a single layer on one tray and put the potato slices on the other tray. Sprinkle with salt and pepper. Bake for about 20 minutes. The veggies can be al dente. Reduce the oven to 350 F. 2. Add butter to large skillet over medium heat. Saute onions until soft. Add garlic and cook 1 min. Increase heat to hi and add mushrooms and stir continuously and cook until soft. Add the oregano and thyme, then the tomatoes. Reduce the heat and simmer rapidly about 8 min until most of the liquid is reduced. Stir in the sugar. 3. Melt 1 1/2- 2 Tbs butter in Chef's pan. Whisk in flour and cook for about 1 min. Remove from the heat and whisk in the milk slowly. Return to the heat and cook stirring constantly until it boils and thickens. Remove from the heat and cool slightly (until the bubbles subside) and stir in the egg and parmesan cheese. 4. Oven 350 F. Grease a shallow 1.5 liter (6 cup) ovenproof dish. (I use a rectangular Corning skillet.) Spoon one-third of the mushroom mixture into the dish. Cover with potatoes and with 1/2 of the remaining mushroom mixture, then the eggplant and the remaining mushroom mixture. Pour the sauce on top and gently smooth the sauce to cover the other layers. Bake 30-35 min until the edges bubble. Allow to stand for 10 minutes before serving.

MUSHROOM MOUSSAKA



MUSHROOM MOUSSAKA image

Categories     Mushroom     Potato     Tomato     Bake     Vegetarian     Yogurt     Wheat/Gluten-Free     Dinner     Casserole/Gratin     Summer     Healthy

Yield 6 people

Number Of Ingredients 19

For filling
14 medium-sized mushrooms
4 large potatoes
2 medium-large aubergines
garam masala
1 onion
4 garlic cloves
2 tins (400g) peeled plum tomatoes
1 tablespoon oregano
1 tablespoon cumin
1/2 teaspoon cinnamon
2 bay leaves
salt & pepper
For white sauce
500g Greek-style natural yoghurt
3 eggs
2 tablespoon fresh mint leaves
freshly grated nutmeg
salt and pepper

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 i€™s 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.

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