Potato and Mushroom Moussaka | Baked Traditional Style
(0)
60 min
Under an hour
Sezamo
O rețetă tradițională românească reconfortantă: straturi de cartofi aromați și umplutură generoasă de ciuperci călite cu cimbru și usturoi, gratinate la cuptor sub o crustă aurie de ou și smântână.
Ingredients
Preparation method
Preparing the ingredients
Wash the potatoes well and boil them in their jackets in salted water for about 20-25 minutes, until tender when pierced with a fork, but still firm. Leave them to cool, peel them, and cut them into round slices about 0.5 cm thick.
Peel and finely chop the onion and garlic. Wipe the button mushrooms with a damp paper towel and slice them thinly or dice them.
Cooking the mushroom filling
Heat 2 tablespoons (30 ml) of sunflower oil in a large pan. Add the chopped onion and sauté over medium heat until translucent and lightly golden.
Chef's tip
For neat slices, let the moussaka rest for 15 minutes after taking it out of the oven.
If you want an even crispier golden crust, you can sprinkle a little grated cheese over the sour cream and egg mixture during the last 10 minutes of baking.
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