Potato and Mushroom Moussaka | Baked Traditionally
(0)
70 min
Under an hour
Sezamo
O musaca tradițională de cartofi cu ciuperci, coaptă la cuptor până capătă o crustă aurie și rumenă. Straturile fragede de cartofi se împletesc perfect cu aroma ciupercilor călite cu ceapă, usturoi, cimbru și sos aromat de roșii, desăvârșite de o crustă bogată de smântână și ouă. Un preparat reconfortant, plin de gust și savoare ca la bunica acasă.
Ingredients
Preparation method
Preparing the potatoes and mushroom filling
Wash the potatoes well and boil them in their skins in salted water for about 20 minutes, until easily pierced with a fork. Let them cool slightly, peel them, and cut them into uniform slices about half a centimeter thick.
Peel and finely chop the onion and garlic. Clean the button mushrooms and slice them thinly.
Heat 2 tablespoons of sunflower oil in a large pan. Sauté the onion until translucent, add the garlic and mushrooms. Cook over medium heat until the liquid released by the mushrooms has evaporated.
Chef's tip
For an even richer flavor and texture, you can add a little grated smoked cheese or crumbled telemea cheese between the layers.
If you prefer a vegan version, you can replace the egg and sour cream mixture with a soy- or cashew-based plant cream and a little tomato juice.
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