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Recipes - Brown Hill
1 August 2022 | Recipes - Brown Hill

Pink oyster mushroom moussaka, grilled eggplant, triple crème brie bechamel

Mushroom Moussaka

Local Chef 'Devilysh Desserts' has paired some fabulous recipes with our wines - we hope you enjoy this delicious dish accompanied with a glass of our limited release and very special Golden Mile Shiraz. 


1 eggplant, sliced and roasted over an open flame

1 onion diced

1T minced garlic

½ red capsicum, deseeded and diced

2 zucchini, diced

6 pink oyster mushrooms, diced

440 g can diced tomatoes

150 g tomato paste

1 tablespoon soy sauce

½ teaspoon dried oregano

½ teaspoon dried basil

Salt and freshly ground black pepper

5 potatoes, sliced and par-cooked (preferably steamed)

1/2C grated cheese


1/4C plain flour

2C milk

50g unsalted butter

3/4 cup grated cheddar

200g sliced triple crème brie


Preheat oven to 200C. Heat oil in a frying pan over medium high heat and cook onion and garlic for 2-3 minutes or until softened. Stir in mushrooms, capsicum and zucchini and cook a further 3 minutes.

Add can of tomatoes and paste and bring to the boil, add soy sauce, basil and oregano, reduce heat and simmer 5 minutes or until sauce has thickened and the vegetables are soft. Season to taste and set aside.

To make bechamel melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes or until butter and flour form a bubbling paste.

Gradually whisk in milk, then bring to the boil. Simmer for 2 minutes, stirring with a wooden spoon, or until slightly thickened. Add cheese and stir for 1 minute or until melted, season with salt.

To assemble, layer eggplant on the base of a baking dish. Spoon over tomato mushroom mixture and a layer of potatoes followed by bechamel, continue the layers until you have used up all the mix. Top with the last of the bechamel and sprinkle 1/2C grated cheese. Bake for 25-35 minutes until cheese has melted and become golden. Serves x 4


Mushrooms sourced from The Sophisticated Beast, eggplants sourced from Margaret River Market Garden, triple crème brie sourced from Margaret River Dairy Company.


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