Potato and mushroom moussaka | Rich and flavorful
(0)
60 min
Under an hour
Sezamo
O rețetă tradițională românească de musaca de cartofi cu ciuperci rumenite la cuptor. Un preparat reconfortant, sățios și plin de savoare, perfect pentru întreaga familie.
Ingredients
Preparation method
Ingredient preparation
Peel the potatoes and cut them into slices approximately 0.5 cm thick. Boil them in lightly salted water for 10 minutes, until slightly softened but still holding their shape, then drain them well.
Wash and slice the button mushrooms. Finely chop the yellow onion and crush the garlic cloves.
Preparing the mushroom filling
In a large skillet, heat 2 tablespoons of sunflower oil. Saute the onion until translucent, then add the garlic and sliced mushrooms. Cook over medium heat for 7-8 minutes, until the liquid released by the mushrooms evaporates.
Chef's tip
For an even crispier crust, you can drizzle the top layer of potatoes with a little oil or switch on the oven's grill function for the last 5 minutes of baking.
The moussaka is just as delicious warm as it is cold, making it ideal for lunch or dinner during fasting periods or for a balanced vegetarian diet.
25 min
Under an hour
