Vegetarian Mushroom Moussaka Recipe

This vegetarian version of the traditional Greek dish will transport you to sun-drenched beaches and whitewashed villages.

The ingredient of Vegetarian Mushroom Moussaka Recipe

• 3 about 1 3kg eggplants
• 160ml 2u20443 cup extra virgin olive oil
• 1kg 4 5 desiree potatoes peeled
• 600g swiss brown mushrooms thinly sliced
• 1 brown onion coarsely chopped
• 6 garlic cloves crushed
• 4 fresh thyme sprigs
• 1 2 tsp ground cinnamon
• 1 2 tsp ground allspice
• 60ml 1 4 cup red wine
• 500ml 2 cups tomato passata
• 150g silverbeet thick stalks removed leaves shredded
• 910ml 32u20443 cup milk
• 1 2 tsp ground nutmeg
• 2 fresh or dried bay leaves
• 110g butter
• 115g 3 4 cup plain flour
• 90g 1 1 4 cups shredded parmesan
• 3 eggs lightly whisked

The Instruction of vegetarian mushroom moussaka recipe

• preheat the oven to 210u00b0c 190u00b0c fan forced line 2 large baking trays with baking paper
• cut the eggplant lengthways into 5mm thick slices brush both sides with half the oil and place on the prepared trays sprinkle with salt bake for 25 30 minutes or until very tender and golden
• meanwhile place the potatoes in a saucepan of cold water bring to the boil and cook for 15 20 minutes or until just tender drain and set aside to cool slightly cut into 5mm thick slices
• heat 1 tbs of remaining oil in a large frying pan over medium high heat add one third of mushroom cook stirring for 3 4 minutes or until golden transfer to a bowl repeat with remaining mushroom and 2 tbs oil in 2 more batches
• heat remaining 1 tbs of oil in the frying pan over medium high heat add onion and cook stirring occasionally for 4 5 minutes or until soft add garlic thyme cinnamon and allspice cook for 1 minute or until aromatic increase heat to high and stir in the red wine cook for 3 4 minutes or until reduced slightly return mushroom to pan add passata bring to the boil simmer for 5 minutes or until thickened stir in the silverbeet cook stirring for 2 3 minutes or until wilted season
• lightly grease a 6cm deep 25 x 30cm baking dish with oil spoon half the mushroom mixture into the dish arrange half the potato slices on top top with half the eggplant repeat layers with the remaining mushroom mixture potato and eggplant
• to make the bechamel heat the milk nutmeg and bay leaves in a saucepan over low heat until almost boiling do not boil strain through a fine sieve into a heatproof jug discarding solids
• melt the butter in a saucepan over low heat gradually add flour and cook stirring for 1 2 minutes or until mixture comes together remove from the heat gradually add the milk a little at a time and use a balloon whisk to whisk after each addition until smooth return to a medium heat add cheese whisk continuously for 2 3 minutes or until mixture thickens remove from the heat and whisk in the eggs
• pour the bechamel over the eggplant layer bake for 45 minutes or until golden set aside for 30 minutes to cool slightly before slicing and serving

Nutritions of Vegetarian Mushroom Moussaka Recipe

fatContent: 611 123 calories
saturatedFatContent: 39 6 grams fat
carbohydrateContent: 15 4 grams saturated fat
sugarContent: 37 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 19 4 grams protein
sodiumContent: n a

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