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Shiitake Mushroom Moussaka with Bolete Béchamel Sauce

This rich, very filling dish was served at the Fungus Federation's 2001 Wine and Mushroom Fest last year.

by Patria Brown

(dynamic)

Boletus edulis var. grandedulis. © (CC BY-NC) claredowling (from inaturalist.org, ID 325205056)

Objective:

Main Course

Total Time:

About 3 hours

Yield:

8 - 12 servings

Suggested Mushrooms:

  • Agaricus bisporus  (portobello, portobella, cremini, crimini, baby bella, white button)
  • Boletus edulis  (porcini, penny bun, king bolete)
  • Boletus rex-veris  (spring king bolete)
  • Lentinula (Lentinus) edodes  (shiitake)

Ingredients

3 medium eggplants

salt


Mushroom Tomato Sauce

2 t olive oil

2 C onions, chopped

1 1⁄4 tsp. salt

2 lbs. wild mushrooms (or shiitake and cremini), chopped

1 C reduced vegetable broth

5 cloves garlic, minced

One 14 1⁄2 oz. can of tomatoes, including liquid

One 6 oz. can tomato paste

1 tsp. cinnamon

lots of black pepper

1 tsp. dried oregano and basil (more, if fresh)

1 C freshly minced parsley (packed)

1⁄2 C fine bread crumbs, and more for topping

1⁄2 C grated parmesan cheese


Bolete Béchamel Sauce

3 T butter or margarine

6 T flour

2 1⁄2 C hot milk (low fat is acceptable)

1⁄2 C grated parmesan, and more for the top

1⁄2 to 1 C pulverized Boletus edulis or rex-veris (or preferred edible bolete)

Method

Prepare the Eggplant

  1. Slice eggplants 1⁄4” thick. Salt both sides, drain 20 min. in colander over sink. (Meanwhile, make the mushroom tomato sauce below.)

  2. Oil baking sheet. Preheat oven to 375.

  3. Pat eggplant slices dry and spread on the sheet, in piles if need be. Bake until tender (20 to 25 minutes). (Meanwhile, prepare the mushroom tomato sauce and bolete béchamel .)


Mushroom Tomato Sauce

  1. Heat oil in large deep skillet. Add onions and salt, cooking over medium heat until onions become translucent (about 8 to 10 minutes).

  2. Stir in the shiitake (or cremini or wild mushrooms) and garlic. Cover and cook over medium heat 8 to 10 minutes more.

  3. Add tomatoes, tomato paste, spices and herbs, breaking the tomatoes into bite-sized pieces. Bring to boil, lower the heat, simmer uncovered for an additional 12 to 15 minutes.

  4. Remove from heat. Stir in parsley, breadcrumbs, and Parmesan. Set aside.


Bolete Béchamel

  1. Melt butter over low heat in medium saucepan.

  2. Whisk in the 4 Tbsp. of flour. Cook several minutes, whisking all the while.

  3. Pour in hot milk, still whisking. Stir over low heat till smooth and thickened (5 to 8 minutes).

  4. Sift in remaining flour, whisking to prevent lumps, and cook an additional 5 to 8 minutes.

  5. Stir in Parmesan, boletes, and nutmeg. Remove from heat.


Assembly

  1. Preheat oven to 375 (if not already heated from the initial eggplant preparation).

  2. Oil large casserole dish or a deep oblong baking pan (at least 9 x 13 inches).

  3. Layer half of the baked eggplant slices, then alternate layers of mushroom tomato sauce and the remaining eggplant slices.

  4. Spread the bolete béchamel thickly over the top.

  5. Lightly dust with the breadcrumbs and Parmesan.

  6. Bake uncovered until bubbly and lightly browned on the top (35 to 40 minutes).


Serve hot!

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