Main course
Vegetarian musaka
Musaka without meat, where mushrooms take on the job of the mince. It is not fasting food — the sour cream and yolks see to that.
Recipe from Туѓино Јабано
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Fasting
- Not suitable
Ingredients 9 ingredients
Method
- Boil the potatoes in their skins until a knife goes in easily but they are not falling apart. Let them cool, peel them and slice into rounds about 4 mm thick. Cold potato slices cleanly; hot potato breaks.
- Fry the finely chopped onion in hot oil together with the mushrooms, sliced thin.
- When the mushrooms have released their water and it has cooked away, season with salt, the seasoning mix, pepper and the chopped parsley. Letting the water go is the important part — otherwise the musaka comes out watery.
- In a greased ovenproof dish lay a layer of potatoes, then a layer of mushrooms, and so on alternately. Finish with a layer of potatoes. Sprinkle each layer with a little oil if you like.
- Separately, whisk the yolks with the sour cream and a pinch of salt. Pour this over the musaka so that it runs down between the layers.
- Bake at 190 °C for about 40–45 minutes, until the top is golden and the sauce has set.
- Let it stand for ten minutes before cutting — the pieces will then lift out whole.
If you cannot find it
Substitutions that work outside Macedonia.
- Sour cream
- Smetana, crème fraîche, or thick Greek yoghurt stirred with a spoonful of flour so it does not split in the oven.
- Seasoning mix (vegeta)
- Vegetable stock powder, or salt with dried parsley, celery and a little garlic powder.
- Button mushrooms
- Chestnut mushrooms or portobellos — deeper flavour and less water.
