Mousakas with mushrooms
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I can not imagine your own version of this dish. Examining all the recipes submitted on the website, decided to submit for Your consideration the option with mushrooms, as with stuffing recipes quite a lot. This is the option of food, when to feed all without using meat. I would also add that the vegetables I roast, as is customary, and, brushing them with olive oil, baked in the oven. The cooking process is much accelerated, and the casserole becomes more useful.
Ingredients for Mousakas with mushrooms
- Potatoes - 500 g
- Eggplant - 600 g
- Zucchini - 500 g
- Olive oil - 6 tbsp.
- Salt - to taste
- Mushrooms - 500 g
- Onion - 1 piece
- Parsley - 10 tbsp
- Mint - 1 tsp.
- Dry white wine - 5 tbsp
- Tomato juice - 250 ml
- Milk - 1 l
- Butter - 1 tbsp
- Flour - 6 tbsp.
- Seasoning - 1 tbsp
Step by step instruction of cooking Mousakas with mushrooms
Put the chopped potatoes, eggplant and zucchini on a baking sheet. Salt, add 3 tbsp olive oil and mix with your hands. Put the pan in the oven ( 200 degrees ) for half an hour, until the vegetables are soft.
Then add the mint and parsley, stir.
Once mixed, pour in the wine and tomato juice. Stir and make the fire stronger. The liquid should evaporate and the sauce to become thick.
Now for the béchamel. In a saucepan put the butter and when it is almost melted, add the flour.
After added all the milk, allow the sauce to boil, while stirring intensively, and remove from heat.
Ensure the success of our vegetables.
In the form of the (approximately 25x30) spread layers of potatoes, eggplant and zucchini.
Put a little Bechamel.
Then the stuffing.
Then again potatoes, eggplant and zucchini. On top pour the remaining Bechamel and bake in the oven until then, until the casserole will not brown.