From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Mushroom Moussaka.html | 343 +++++++++++++++++++++++++++++++++++++++++ 1 file changed, 343 insertions(+) create mode 100644 Recipes/Mushroom Moussaka.html (limited to 'Recipes/Mushroom Moussaka.html') diff --git a/Recipes/Mushroom Moussaka.html b/Recipes/Mushroom Moussaka.html new file mode 100644 index 0000000..44e71f9 --- /dev/null +++ b/Recipes/Mushroom Moussaka.html @@ -0,0 +1,343 @@ + + + + + + + + +
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Mushroom Moussaka

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★★★★★

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+ + + Prep Time: 20 min. + + Cook Time: 1 hr + + Total Time: 1 hr, 20 min. + + Servings: 4-6 + + + + Source: + + +

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Ingredients

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+ 250g eggplant, cut into 1 cm slices +

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+ 1 large potato, cut into 1 cm slices +

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+ 30g butter +

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+ 1 onion, finely chopped +

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+ 2 cloves garlic, finely chopped +

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+ 500g flat mushrooms, sliced +

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+ 400g can chopped tomatoes +

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+ ½ tsp sugar +

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+ 40g butter, extra +

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+ 40g plain flour +

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+ 500 ml milk +

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+ 1 egg, lightly beaten +

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+ 40g Parmesan, grated +

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Directions

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+ 1. Preheat the oven to hot 220°C (425°F/Gas 7). Line a large + baking tray with foil and brush with oil. Put the eggplant and + potato in a single layer on the tray and sprinkle with salt and + pepper. Bake for 20 minutes. +

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+ 2. Meanwhile, melt the butter in a large frying pan over medium + heat. Add the onion and cook, stirring, for 3-4 minutes, or until + soft. Add the garlic and cook for 1 minute, or until fragrant. + Increase the heat to high, add the mushrooms and stir continuously + for 2-3 minutes, or until soft. Add the tomato, reduce the heat + and simmer rapidly for 8 minutes, or until reduced. Stir in the + sugar. +

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+ 3. Melt the extra butter in a large saucepan over low heat. Add + the flour and cook for 1 minute, or until pale and foaming. Remove + from the heat and gradually stir in the milk. Return to the heat + and stir constantly until it boils and thickens. Reduce the heat + and simmer for 2 minutes. Remove from the heat and, when the + bubbles subside, stir in the egg and Parmesan. +

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+ 4. Reduce the oven to moderate 180°C (350°F/Gas 4). Grease a + shallow 1.5 litre ovenproof dish. Spoon one third of the mushroom + mixture into the base of the dish. Cover with potato and top with + half the remaining mushrooms, then the eggplant. Finish with the + remaining mushrooms, pour on the sauce and smooth the top. Bake + for 30-35 minutes, or until the edges bubble. Leave for 10 minutes + before serving. +

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