Mushroom Moussaka
This is from the original Moosewood Cookbook. It's a bit of a production but it's so worth it. I make it for special occasions and potlucks.
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INGREDIENTS
Nutrition- 3
- 2lbs sliced mushrooms
- 2tablespoons butter
- 1
- 2
- 6ounces tomato paste
- 1⁄4cup chopped fresh parsley
- 1⁄8teaspoon oregano
- 1⁄8teaspoon basil
- 1⁄2teaspoon salt
- 1⁄8teaspoon cinnamon
- 1⁄4cup dry red wine
- freshly grated pepper
- 1⁄2cup breadcrumbs
- 1⁄2cup grated parmesan cheese
- 4
- 1⁄2cup butter
- 1⁄2cup flour
- 1 1⁄2cups warm milk
- 4egg yolks
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DIRECTIONS
- Salt the eggplant lightly and bake on an oiled cookie sheet at 350 degrees for 15 minutes or until tender.
- Saute the mushrooms in the 3 tbps. of butter along with the onions and garlic.
- Add the tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and wine. Simmer until the liquid is absorbed.
- Add the bread crumbs, parmesan and beaten eggs. Remove from heat.
- Make a white sauce. Melt the 1/2 cup of butter over a low flame. Whisk in the flour. Then whisk in the milk. Keep whisking until thick.
- Beat in the egg yolks.
- Butter a large casserole dish. Cover the bottom with eggplant slices, then half the mushroom sauce. Add remaining eggplant and cover with remaining mushroom sauce. Top with white sauce. Sprinkle with bread crumbs and extra grated cheese if desired.
- Bake at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 15 minutes longer.
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