Servings: 4 people
Prep Time: 15 minutes
Cook Time: 15-20minutes
- Mushrooms - 4 large
- Olive oil - 3 tbsp
- Shallots - 2 whole
- Garlic - 2 cloves
- Fresh breadcrumbs - 2 handfuls
- Fresh oregano - 1 sprig
- Fresh thyme - 1 sprig
- Flat leaf parsley - 1 good handful
- Shetland butter - 50 grams
- Check the mushrooms for any bugs and brush off soil and grasses! Remove the stalks and any broken mushrooms and put to one side. Do not wash as this makes the mushroom soggy. Place them in a large roasting tin, drizzle a little olive oil over each one.
- Finely chop the 2 shallots and garlic. Heat 1 tbls olive oil in a saute pan and add the shallot and garlic. Put a lid on the pan and sweat to soften.
- Finely chop the stalks and broken pieces of mushroom and add to shallot mixture, cook for a further 2 minutes.
- Remove from heat and add breadcrumbs
- Chop all the herbs together and add to mixture. Season with salt and pepper
- Divide the mixture roughly into 4 and pile on top of each mushroom. Top with a little dot of butter and pop into the oven on 190c gas mark 5 for 15-20 minutes.
The mushrooms can be served as a starter, as an accompaniment to a main meal.
Servings: 8 people
Prep Time: 35 minutes
Cook Time: 50 minutes
- Aubergines - 3 medium
- Mushrooms - 1 kilo (sliced)
- Shetland butter - 100 grams
- Onion - 1 large (chopped)
- Garlic - 2 cloves (crushed)
- Tomato puree - 200 grams
- Parsley - 100 grams (chopped)
- Fresh basil leaves - 1 tbsp (chopped)
- Fresh oregano - 1 tbsp (chopped)
- Ground cinnamon - 1-2 tsp
- Red wine - 125 ml
- Bread crumbs - 150 grams
- Parmesan or cheddar - 150 grams (grated)
- Free range eggs - 4 whole
- Shetland butter - 125 grams
- Plain flour - 125 grams
- Shetland Dairies milk - 500 ml
- Free range egg yolks - 4
- Slice the aubergines about 1 cm thick and place on a baking sheet that has been lightly oiled, sprinkle with salt and pop into the oven 190 c /gas 5 for about 15 minutes or until tender.
- Into a large saucepan that has a lid, melt the first lot of butter and add the onion and garlic pop the lid on and sweat together until they are soft. Add the sliced mushrooms.
- Now add tomato puree, parsley, basil, oregano, salt and pepper, cinnamon and red wine and cook util the liquid is absorbed.
- At this time you can check the aubergines and if they are cooked remove from the oven and put to one side until needed.
- Meantime take another saucepan and melt the next lot of butter, add the flour and cook out the roux. Remove from the heat and slowly add the milk, when incorporated put back on to the heat and bring to the boil, stirring all the time. When sauce has come to the boil turn the heat down and simmer for 2 minutes to cook completely. Remove from the heat and add the 4 egg yolks (save the whites in a separate container as they can be used to make a pavlova another day!)
- Now back to the mushroom mixture and if the liquid has been absorbed add the breadcrumbs, cheese and whole eggs.
- You are now ready to assemble the moussaka. Find a large ovenproof dish and lay half the aubergines in the bottom, cover with half the mushroom mixture and repeat this. Cover the top with the white sauce (you can at this point add more breadcrumbs and cheese, but i find it unnecessary) place into the oven and bake for 35 minutes covered and a further 15 minutes uncovered.
- Sometimes I make the dish with courgettes, or a mixture of both aubergines and courgettes.Breadcrumbs can be replaced with rice or corn crumbs and the flour can be gluten free. Generally I serve it with a large mixed green salad tossed in french dressing.