Mousakas with mushrooms

Description

I can not imagine your own version of this dish. Examining all the recipes submitted on the website, decided to submit for Your consideration the option with mushrooms, as with stuffing recipes quite a lot. This is the option of food, when to feed all without using meat. I would also add that the vegetables I roast, as is customary, and, brushing them with olive oil, baked in the oven. The cooking process is much accelerated, and the casserole becomes more useful.

Ingredients

Potatoes

500 g
Eggplant

600 g
Zucchini

500 g
Olive oil

6 Tbsp
Salt

1 to taste
Mushrooms

500 g
Onion

1 piece
Parsley

10 Tbsp
Mint

1 tsp
Dry white wine

5 Tbsp
Tomato juice

250 ml
Milk

1 l
Butter

1 Tbsp
Flour

6 Tbsp
Seasoning

1 Tbsp

Cooking

Put the chopped potatoes, eggplant and zucchini on a baking sheet. Salt, add 3 tbsp olive oil and mix with your hands. Put the pan in the oven ( 200 degrees ) about a half hour, until the vegetables are soft.

At this time let's prepare the filling. In a frying pan with vegetable oil put the onions and mushrooms, sprinkle with salt and fry until the liquid is evaporated.

Then add the mint and parsley, stir.

Once mixed, pour in the wine and tomato juice. Stir and make the fire stronger. The liquid should evaporate and the sauce to become thick.

Now for the béchamel. In a saucepan put the butter and when it is almost melted, add the flour.

Mix well.

Then, slowly begin to pour the hot milk, stirring constantly. Add milk all at once, and a little bit. In the process don't forget to add the seasoning.