Mmmm-moussaka! Mushrooms, mince and melty cheese, what’s not to love? Even the most staunch anti-auberginers (those poor berated brinjals) will be tempted by this dish.
This is my latest recipe in the #JoinTheBlendTrend series, and the amazing thing about it is that you would never guess that the filling was 50% mince and 50% mushrooms. Thanks to their flavour and texture the mushrooms blend perfectly with the mince, lowering the calorie content of the dish while stretching it into more portions and giving it a fantastic flavour. This moussaka is very delicately flavoured with cinnamon and nutmeg and I would gladly tuck into a bowl of it any day!
October is Breast Cancer Awareness Month, a subject that is close to home for many of us, and you may have noticed that your mushroom punnets are looking a little different this month! Pink punnets are filling the shelves to create awareness of the potential role of mushrooms against breast cancer and to raise funds for silicone breast prostheses for disadvantaged women who cannot afford them or reconstructive surgery.
I was amazed when I recently found out that studies conducted at the Beckman Institute at City of Hope Cancer Centre, California with the University of Australia, Sydney in collaboration with Zhejiang University, China have found that women who eat on average 10 grams of mushrooms daily seem to halve their risk of breast cancer! In this series I have highlighted many of the reasons why adding mushrooms to your meals is beneficial, but this one is a biggie. So hug an aubergine, get your gorgeous paws on some mushrooms and make some moussaka for your nearest and dearest this week!
- I like to use a combination of brown and white mushrooms in this recipe, but feel free to use your favourite variety!
- You can also top the dish with grated cheddar cheese instead of parmesan if you prefer.
- This dish works equally well when made in a large ovenproof dish, or in individual ramekins. If you decide to make individual portions simply use 4 x 300ml ramekins and reduce the baking time to 30 minutes.
2 tbsp olive oil
1 large onion, chopped
2 tsp crushed garlic
250g mushrooms, chopped
1 cinnamon stick
1 tsp dried oregano
1/2 tsp nutmeg
125ml white wine
1 x 410g tin chopped tomatoes
2 large aubergines
olive oil for drizzling
2 tbsp butter
2 tbsp flour
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
Disclaimer: This post is sponsored by MushroomsSA. Recipe and images are my own and were created for the #JoinTheBlendTrend campaign.