Wild Mushroom Pastitsio
Wild Mushroom Pastitsio might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 343 calories, 19g of protein, and 12g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 3 minutes. A mixture of kosher salt, garlic cloves, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
Instructions
Heat 1 tablespoon oil in a Dutch oven over medium-high heat; swirl to coat.
Add onion and garlic; saut for 3 minutes or until tender.
Add mushrooms. Cook for 8 minutes or until liquid almost evaporates. Stir in oregano, 1/4 teaspoon salt, black pepper, nutmeg, and tomato sauce. Cook 2 minutes, stirring frequently.
Remove from heat; set aside.
Combine eggs and parsley in a large bowl.
Heat the remaining 1 teaspoon oil and butter in a medium saucepan over medium heat.
Sprinkle flour evenly into pan; cook 2 minutes, stirring constantly. Gradually add milk to flour mixture, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
Remove from heat; let stand 4 minutes. Stir in remaining 1/4 teaspoon salt and 1 cup cheese. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk.
Add pasta to milk mixture; toss to combine.
Spread 2 cups pasta mixture in an 11 x 7-inch baking dish coated with cooking spray. Top with mushroom mixture. Top with remaining pasta mixture. Cover with foil coated with cooking spray.
Bake at 350 for 30 minutes.
Remove foil; sprinkle with remaining 1/2 cup cheese.
Broil 5 minutes or until cheese melts.