Moussaka is my favorite food, but during fasting I can’t cook the classic version that contains meat, so I resort to the fasting recipe – moussaka with mushrooms and potatoes – I assure you it’s a delight…
Ingredients:
- 500 g potatoes
- 500 g mushrooms
- 2 onions, 1 carrot, 50 g margarine, 3 tablespoons broth
- Salt, pepper, 4 tablespoons of oil, dill and parsley
Preparation method:
- We peel the potatoes, cut them into cubes and boil them – when they are cooked, add the margarine, season with salt and pepper and mash them.
- Sauté the onion and carrot and when the onion becomes transparent, add the diced mushrooms – add water and let it boil.
- When the water has reduced, we put the entire composition through a blender or meat grinder.
- Season with salt and pepper, add the broth and finely chopped herbs.
- In a pan greased with oil or margarine, place a layer of potatoes – one of mushrooms – repeat until the last layer, which must be potatoes.
- Bake in the oven for 30 minutes at 180 degrees or until golden brown.
The recipe can also be prepared with potato slices – the potatoes are boiled in their skins and then sliced. At the end, you can add a little grated vegetable cheese…