Mushroom Blend Moussaka

Mushroom Blend Moussaka

Ingredients

For the moussaka

  • 200g chestnut mushroom, finely diced by hand or in a food processor
  • 650g Maris Piper potatoes, peeled and cubed
  • 75g butter, melted
  • 1 aubergine, cut into 1 cm slices and seasoned with a little salt
  • 1 white onion, finely chopped
  • 2 garlic cloves, grated
  • 1 tbsp dried oregano
  • 1 fresh bay leaf
  • 400g beef mince
  • 2 tsp ground cinnamon
  • 1 tbsp plain flour
  • 1 tbsp tomato purée
  • 400g tin plum tomatoes
  • Parmesan, to top

For the white sauce

  • 75g butter
  • 75g plain flour
  • 600ml milk
  • 1 tsp nutmeg, grated
  • 1 egg, beaten

Method

  1. Heat a griddle pan and cook the aubergines until soft and set aside.
  2. Cook the potatoes in boiling water for 5 minutes until soft. Drain and set aside to steam dry.
  3. Heat a heavy-based saucepan with a little olive oil. Add the onion, garlic, oregano and bay leaf. Cook gently for a couple of minutes. Turn up the heat and add the minced beef and mushrooms. Season well and cook for 5 minutes. Add the cinnamon and flour. Stir well and cook for a couple more minutes.
  4. Add the tomato purée and plum tomatoes. Bring to the boil and let simmer for 20 minutes, stirring occasionally.
  5. Meanwhile, make the white sauce. Melt the butter in a saucepan and whisk in the flour. Cook for a minute then gradually whisk in the milk and nutmeg until you have a thick and glossy sauce. Cool then beat in the egg.
  6. Mash the potatoes with the melted butter.
  7. Layer an oven dish with the meat mixture, aubergine slices, mash potato and a ladleful or two of white sauce. Repeat until you have used everything, finishing with potato on top.
  8. Grate over some parmesan and cook in the oven for 20 minutes, until golden and bubbling. Serve with some green salad leaves or garlic green beans.

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