Wild mushroom moussaka

1 servings

Ingredients

Quantity Ingredient
50 grams Onions; finely chopped
1 Clove garlic; chopped
25 grams Butter
25 grams Tomato puree
400 grams Wild mushrooms; up to 500
100 millilitres Balsamic vinegar
4 mediums Tomatoes
2 Aubergines
60 millilitres Olive oil
Flour
25 grams Breadcrumbs
25 grams Grated parmesan cheese

Directions

Fry the mushrooms in a little olive oil and season with salt and pepper.

Cook the onions and garlic in a little butter for a few minutes, then add the tomato puree and the mushrooms. Add the vinegar and bring to the boil.

Allow to simmer for 10-15 minutes, until the mixture is quite dry.

Peel the aubergines and cut into ¼" slices, then dredge in a little flour and fry in hot oil until golden brown. Drain. Peel the tomatoes and cut them into ¼" slices.

Using a salad ring, place a slice of aubergine in the bottom, then a slice of tomato, some mushroom mixture and repeat, ending with a slice of aubergine.

Sprinkle with breadcrumbs and cheese and a little olive oil, then bake in a hot oven for 15 minutes.

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