Photo by Annaliese Bischoff
Provenance of DishI learned to make mushroom moussaka when I had no eggplant one year. I have experimented with adding a little ground meat for added flavor and texture. This is the version I like best.
• @24 ounces of sliced mixed mushrooms (cremini, button, oyster)
• 2-4 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 clove garlic, chopped
• 4 oz. ground lean lamb or beef
• 3 ounces tomato paste
• 1⁄4 cup flat leaf parsley, chopped
• 1⁄2 teaspoon fresh oregano leaves, chopped
• ½ -1 tsp. kosher salt, to taste
• ½ tsp. freshly grated black pepper, or to taste
• 1⁄4 cup cilantro, chopped
• 1 teaspoon cinnamon
• 1⁄4 cup dry white wine
• 1⁄2 cup Panko breadcrumbs
• 1⁄3 cup grated Parmesan cheese
• 1 whole egg and 2 egg whites, beaten
• 1⁄2 cup butter
• 1⁄2 cup flour
• 1 1⁄2 cups milk
• 2 egg yolks
• 1⁄8 tsp. grated nutmeg
• Preheat oven to 350 degrees.
• Sauté the mushrooms in the olive oil until they squeak
• Add the onions and cook until softened.
• Add the garlic and ground meat; cook until the meat has browned.
• Add the tomato paste, parsley, oregano, salt, pepper, cilantro, cinnamon and wine. Simmer until the liquid is absorbed.
• Stir in the breadcrumbs, Parmesan and beaten whole egg with egg whites. Remove from heat.
To make the cream sauce:
• Melt the butter in a small saucepan. Whisk in the flour. Cook until incorporated. Then whisk in the milk. Keep whisking until the mixture thickens.
• Beat in the egg yolks. Take off heat.
• Stir the mushroom mixture into a large casserole dish. Top with the cream sauce. Grate nutmeg on top.
• Bake at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 15 minutes longer until golden brown on top.