Mushroom Moussaka

Mushroom Moussaka

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This was a restaurant staple at Abbey Green and was always very popular. The original recipe however I find a bit rich nowadays as it is covered in a creamy béchamel sauce. I have replace the sauce with a greek yoghurt topping that makes it fresher and zingier and more suited to today’s taste.

This is one of those recipes, like lasagne, which is often better made in advance – even the day before as it allows the flavours to develop and the dish to ‘firm’ up. It benefits from a ‘double bake’ so to reheat, place back in the oven for 15 to 20 minutes until piping hot in the middle.

Preheat oven to 200c or 400f. Grease an oven proof dish, roughly 25cm x 25cm or similar proportions

Ingredients

  • 2 aubergine, 1/2 inch slices
  • 6 tbsp Olive oil
  • 1 large onion chopped
  • 2 cloves garlic crushed with salt
  • 700g chestnut, field or mixed mushrooms
  • 150ml red wine or stock
  • 50g fresh breadcrumbs
  • 50g cheddar, grated
  • 100g pre cooked puy lentils (Gourmet Merchant do them)
  • 2 tbsp parsley, chopped
  • 2 eggs, beaten
  • 1 tsp cinnamon
  • 2 tbsp. tomato puree
  • salt and pepper
  • Topping;
  • 100g greek yoghurt
  • 150g ricotta cheese
  • 25g plain flour
  • 25g butter
  • 250ml milk, warm
  • l egg beaten
  • 25g parmesan style cheese

Instructions

  1. Brush the aubergine slices with 3 or 4 tbsp oil, season and place in a single layer on a metal oven tray. Cover with foil and place in oven. After 15minutes turn the slices over and cook a further 15 minutes without the foil. Remove and place on kitchen roll
  2. In a large wide pan or skillet saute onions in 2 tbsp oil for 5 minutes before adding the crushed garlic. When both are softened add the mushrooms and cinnamon. Cover the pan for and cook 10 minutes
  3. Stir in the wine/stock, tomato puree and simmer with lid off for 5 minutes
  4. Remove from the heat and add the breadcrumbs and grated cheese, and finally fold in the chopped parsley and puy lentils. Check the seasoning. Put in fridge to firm up a little.
  5. Sauce: Melt the butter, add the flour stirring vigourously to make a 'roux'. Gradually add the Warm milk on a low heat, continuing to stir until all the milk is incorporated and you have a silky smooth sauce. If you do develop lumps a quick blitz with a hand blender should sort it out
  6. Allow to cool before adding the eggs, parmesan, ricotta and yoghurt. Stir well, so the egg doesn't scramble.
  7. To assemble: layer the aubergines on bottom of dish, add half the mushroom mixture, another layer of aubergines and final layer of mushroom filling. Cover with any remaining aubergines and top with the white sauce. Bake in oven covered with foil for 20 mins. Remove the foil and bake a further 20 mins. Leave to stand for 15 before serving.
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