Mushroom, mushroom and potato moussaka
I adore moussaka in any way, this recipe is original for vinegar, I changed something, added something and got a nice side dish for my chicken, or a light lunch with salad
Preparation steps
- Wash the leek and chop it into small pieces. Pour oil into the sieve, then add the leek and fry it until it becomes glassy, add the mashed garlic.
- Add sliced champignons to the fried leeks, fry briefly, then add the diced peppers and fry for another two minutes. If you use roasted peppers, add them at the same time as the potatoes.
- Add peeled and diced potatoes to the mixture, fry until the liquid dropped by the mushrooms boils. Add all spices, mix well.
- In a separate bowl, beat 5 eggs, milk and half of the cheese, and chopped parsley and mix everything well.
- The refractory dish, which you previously greased with oil, pour a spoonful of spoonful of mushroom and potato mixture, pour over the beaten eggs and move the mixture between them with a fork, so that the egg mixture can get in a little between.
- Sprinkle with the rest of the cheese, then bake in a preheated oven at 180 ° C for about 50 to 60 minutes, or until you get a golden brown crust.
- Cool the baked moussaka, then serve with a salad or as a side dish.
- Bon Appetit !!!
Serving
You can also make this as vinegar, where you will first make a crust, bake it first, then put some cheese down, roasted peppers over and then everything else, champignons, leeks and potatoes, pour over milk and eggs and finally put the rest of the cheese.
