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Mushroom and Mince Moussaka

Mushroom & Mince Moussaka

Mushroom & Mince Moussaka is celebrated for its rich, comforting layers that bring together bold, Mediterranean flavors. Among the many variations of moussaka, the combination of mushrooms and minced meat stands out for its hearty, earthy taste and satisfying texture.
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Prep Time 35 minutes
Cook Time 45 minutes
Course Culinary Collection
Cuisine Middle Eastern
Servings 8

Ingredients
  

  • 1 kg aubergines cut into 1cm thick slices 

Mushroom & mince mixture

  • 500 g lean beef or lamb mince
  • 500 g button mushrooms sliced finely
  • 1 large onion diced
  • 4 garlic cloves minced
  • 125 ml red wine 
  • 1 400g  tin diced tomatoes
  • 250 ml  beef or mushroom stock
  • 3-5 bay leaves 
  • 2 cinnamon sticks
  • 1  tsp sugar
  • 1 tsp dried oregano
  • 1 tbsp fresh oregano leaves

Béchamel 

  • 50 g butter
  • 50 g flour
  • 625 ml full cream milk 
  • ¼ tsp nutmeg
  • 100 g parmesan cheese grated
  • 1 whole large egg
  • 1 large egg yolk
  • Handful panko breadcrumbs 
  • Fresh oregano for serving
  • Salt and pepper to taste
  • Olive oil for cooking 

Instructions
 

For the aubergine

  • Sprinkle aubergine slices with a little salt and place in a single layer on a few baking trays. 
  • Leave to degorge for 30 minutes.
  • For an easy and efficient way of cooking the aubergine - heat a gas braai on high heat.
    Brush off the degorged water and salt using paper towel. 
    Drizzle the slices with olive oil and cook until lightly charred and softened.
  • Alternatively, heat the oven to 240˚C. 
  • Brush off the degorged water and salt using a paper towel. 
  • Place slices onto baking trays and brush with olive oil.
  • Bake for 15 - 20 minutes or until lightly browned and softened. 
  • Remove and set aside.

For the mince and mushroom mixture

  • Heat a large saucepan over high heat. 
  • Brown the mince well and remove it from the pan. 
  • Add a drizzle of olive oil and the mushrooms and cook until golden brown. 
  • Season lightly and remove from the pan. 
  • Add the onion to the pan and a fresh drizzle of olive oil if necessary. 
  • Cook until tender and then add the garlic. 
  • Cook for a minute until fragrant. 
  • Pour in the red wine and simmer until the alcohol smell dissipates. 
  • Add the rest of the ingredients and return the mushrooms and mince to the saucepan. 
  • Bring to a simmer and cook for 15-20 minutes until reduced to a thick sauce. 
  • Switch off the heat. 

For the Béchamel 

  • Melt butter in a medium-sized pan over medium heat. 
  • Add flour and cook for 1 minute, whisking constantly.
  • Whisking constantly, slowly pour in the milk. 
  • Stir regularly for a few minutes until it comes to a simmer. 
  • Simmer until thick and coat the back of a spoon. 
  • Switch off the heat and add the parmesan, nutmeg and a generous pinch of salt and freshly ground black pepper. 
  • Once cooled slightly add the egg and egg yolk and whisk in well. 

For the assembly

  • Preheat oven to 200˚C.
  • Place half the aubergine slices in the bottom of a baking dish or an oven-proof saucepan. 
  • Remove the bay leaves and cinnamon sticks from the filling. 
  • Top the aubergine with the filling and smooth the layer.  
  • Top with remaining aubergine, then pour over the bechamel.
  • Sprinkle with a little panko for extra crunch. 
  • Bake for 25 - 30 minutes until golden brown. 
  • Remove from the oven and allow to stand for 10-15 minutes before serving.
  • Scatter with fresh oregano and enjoy!