mushroom moussaka

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mushroom moussaka

Name: mushroom moussaka
Prep time: 1 h
Total time: 1 h
Yield: 6 Porções
Ingredients: 500 g Mushroom-Paris; 250 g Shitake; 2 unit(s) Eggplants; 2 unit(s) English Potato; 1 unit(s) Chopped Onion; 3 unit(s) Minced Garlic Cloves; 1/3 cup Raw, unsalted cashews; 1/3 cup Homemade vegetable broth; 2 cup Water; 1 tablespoon Balsamic Vinegar; 2 tablespoon Olive oil; 2 tablespoon Wheat flour; 3 tablespoon Tomato Extract; 2 tablespoon Oregano; 1/2 teaspoon Cinnamon powder; 1 tablespoon Smoked paprika; 2 unit(s) Bay leaves; 1/4 unit(s) Chopped parsley; to taste Salt; to taste Olive oil for sauteing; to taste Nutmeg

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

6 servings

Ruan Felix

@ruanfelix

Ingredients
Recipe

Mushroom-Paris500 g
Shitake250 g
Eggplants2 unit(s)
English Potato2 unit(s)
Chopped Onion1 unit(s)
Minced Garlic Cloves3 unit(s)
Raw, unsalted cashews1/3 cup
Homemade vegetable broth1/3 cup
Water2 cup
Balsamic Vinegar1 tablespoon
Olive oil2 tablespoon
Wheat flour2 tablespoon
Tomato Extract3 tablespoon
Oregano2 tablespoon
Cinnamon powder1/2 teaspoon
Smoked paprika1 tablespoon
Bay leaves2 unit(s)
Chopped parsley1/4 unit(s)
Salt to taste
Olive oil for sauteing to taste
Nutmeg to taste

Grind the mushrooms in a food processor until you get very small pieces. If you don't have a food processor, cut with a knife until you get a similar result. Season with paprika, salt and oil and bake for 15 minutes at 210 degrees. It is important that the oven is at a high temperature so that it browns and loses water. Reserve.
Slice the potatoes half a finger thick, cook in salted water until al dente, drain and set aside.
Cut eggplant strips lengthwise and grill in a non-stick skillet until golden and drained of liquid. Reserve.
Beat the chestnuts with the water until you get a milk. Pass through a fine sieve or fly to strain and set aside.
In a pan, heat the oil and then add the flour. Stir well to dissolve and cook the flour and then add some of the chestnut milk. Stir more to incorporate the mixture and gradually add milk until you get a thick sauce. Season with nutmeg, salt and set aside.
In another pan add oil and fry the onion until translucent. Add the garlic and spices and fry for a few more seconds. Then add the mushrooms and stir well to incorporate the ingredients.
Add the balsamic vinegar, extract and vegetable stock and mix well. Season with salt and let it boil for another 10 minutes. Turn off the heat, adjust the salt and finish with chopped parsley.
In a small dish, make a layer of potato, one of eggplant and one of mushroom stuffing. Then add another layer of potato, one of eggplant and finish with the white sauce of chestnuts.
Bake in the oven for another 20/25 minutes at 210 degrees or until browned on top. Serve while still hot.

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mushroom moussaka

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