This porcini and potato moussaka recipe is versatile and can be used in a well-thought-out meal plan. We’ll use the frozen Bolognese sauce from last week to show how planning ahead makes meals easier and tastier.
Table of Contents
Porcini and Potato Moussaka
Moussaka is a traditional Mediterranean dish that’s absolutely delicious! It’s usually made with layers of eggplant or potatoes, ground meat, and béchamel sauce. This version sticks “closely” to the classic recipe, but we’re going to jazz it up a bit with some bold ingredients to make it extra special! We’re going to add in some wild porcini mushrooms and a pre-prepared bolognese sauce.
The bolognese provides a lovely base, while the porcini mushrooms add a deliciously wild touch that makes this version really stand out.
How to Make Porcini and Potato Moussaka with Bolognese
Porcini and Potato Moussaka with Bolognese
Difficulty: Easy4
servings30
minutes50
minutes1
hour20
minutesIngredients
8 large potatoes
1 large onion
4-5 large porcini mushrooms, cleaned and sliced
2 cups (1 portion) frozen Bolognese sauce, thawed
3 eggs
1 cup (240 ml) sour cream
1/2 cup (60 g) finely grated Edam cheese (+ your choiceParmesan or Pecorino Romano)
Salt and pepper to taste
Olive oil for sautéing
Directions
- Boil the potatoes in their skins until fork-tender (about 25–30 minutes). Let them cool slightly, then peel and cut into evenly thin slices. Set aside.
- Heat a tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Add the sliced porcini mushrooms and cook for an additional 7–10 minutes, until the mushrooms release their moisture and begin to brown. Season with a pinch of salt and pepper to taste. Set aside.
- Preheat the oven to 180°C (350°F). In a lightly oiled ovenproof dish, place a layer of sliced potatoes to cover the bottom. Spread half of the sautéed onions and mushrooms over the potatoes. Add another layer of potatoes and spread the thawed Bolognese sauce evenly over the top. Repeat the process, finishing with a final layer of potato slices.
- In a small bowl, whisk together the eggs and sour cream until smooth. Season with a pinch of salt and pepper. Pour the mixture evenly over the top, smoothing it down with a spatula if needed.
- Bake for about 20 minutes, until the sauce on top begins to set. Remove from the oven and sprinkle with grated Parmesan or Pecorino Romano for a crunchy, cheesy finish. Continue baking for an additional 30–40 minutes, until golden brown and bubbling around the edges.
- Once baked, allow the moussaka to rest for about 10 minutes before slicing and serving.
For a tasty, well-rounded meal, serve your porcini and potato moussaka with a refreshing Ugba salad by the recipe from My Diaspora Kitchen. The earthy richness of the moussaka goes perfectly with the bright, tangy flavours of the salad, made with African oil beans, vegetables, and spices.
Tips and substitutes for potato moussaka on the menu
Could I use other mushrooms in this recipe?
Yes, you can definitely use other mushrooms in place of the porcini mushrooms, whether that’s mushrooms you’ve bought or wild mushrooms you’ve foraged. Other great alternatives are portobello, oyster mushrooms, shiitake, chanterelles, morels, or cauliflower mushroom. Each type brings its own unique flavour profile.
Follow the same process of sautéing the mushrooms to bring out their flavor before layering them in the moussaka. Just make sure to choose mushrooms that hold their texture well when cooked.
Can I make this moussaka without using porcini mushrooms?
You can make this moussaka without porcini mushrooms if you don’t have them or want a simpler version. Layer the bolognese sauce and potatoes in the dish, following the instructions. The bolognese and béchamel sauce will still be tasty, and you’ll end up with a delicious potato-based moussaka without the mushrooms.
Can I use something other than potatoes in this moussaka?
Use thinly sliced eggplant or zucchini instead of potatoes for a lighter, lower-carb option. Don’t cook them first. Salt, drain and pat dry the slices before adding them to the moussaka. This step helps remove excess moisture and makes the texture better.
What are the benefits of meal planning?
Meal planning makes cooking easier and offers other benefits.
- Saves time: Cooking in batches and prepping ingredients in advance saves time in the kitchen during busy weekdays.
- Less food waste:Using all your ingredients helps you save money and reduce food waste.
- Saves money: Buying ingredients in bulk is cheaper, and meal planning helps you avoid impulse purchases.
- It reduces stress: Knowing what you’ll be eating ahead of time makes meal preparation easier and your week more relaxed.
Can I use dried porcini mushrooms?
You can use dried porcini mushrooms instead. Rehydrate in warm water for 15-20 minutes, then use as directed.
How can I store leftover moussaka?
You can store leftover moussaka in the fridge for up to 3 days. Reheat before serving.
What else can I make with leftover bolognese?
You can also use leftover bolognese in lasagne, stuffed peppers, spaghetti or savoury crêpes.
Can I freeze porcini and potato moussaka?
Moussaka freezes well. Cool completely before freezing in portions. Reheat by baking in the oven until hot.
Nutrition table for the Porcini and Potato Moussaka
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 kcal |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Cholesterol | 140 mg |
| Sodium | 850 mg |
| Total Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugars | 6 g |
| Protein | 25 g |
| Vitamin A | 15% of DV |
| Vitamin C | 25% of DV |
| Calcium | 20% of DV |
| Iron | 20% of DV |
Porcini mushroom recipes
What to make with wild porcini mushrooms?
If you’re looking for more ways to enjoy porcini mushrooms, check out the list below for some delicious porcini mushroom recipes that showcase the natural flavours of this gourmet ingredient.
It doesn’t matter if you have fresh or dried porcini mushrooms on hand, they’re a great addition to a variety of vegetarian dishes that are both healthy and full of flavour.
Porcini mushroom recipes are not only really versatile but also packed with nutrients, so they’re a great choice for anyone looking for a healthy meal.
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
