{"id":18702,"date":"2025-10-15T11:03:56","date_gmt":"2025-10-15T11:03:56","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=18702"},"modified":"2026-01-09T13:29:26","modified_gmt":"2026-01-09T13:29:26","slug":"moussakas-aux-champignons","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/moussakas-aux-champignons\/","title":{"rendered":"MOUSSAKAS AUX CHAMPIGNONS"},"content":{"rendered":"\n<p><strong><em>Irene Fanarioti, Actrice \/ Metteur en sc\u00e8ne \/ \u00c9crivaine<\/em><\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>La version vegan d\u2019un des plats grecs les plus appr\u00e9ci\u00e9s et traditionnels&nbsp;!<\/p>\n\n\n\n<p>Temps de pr\u00e9paration&nbsp;: 1 heure<\/p>\n\n\n\n<p>Temps de cuisson&nbsp;: 30 minutes<\/p>\n\n\n\n<p>Portions&nbsp;: 6-8<br><br><\/p>\n\n\n\n<p><strong>Ingr\u00e9dients<\/strong><br>1&nbsp;200&nbsp;g d\u2019aubergines (coup\u00e9es en fines tranches de 1&nbsp;cm)<br>1&nbsp;+&nbsp;1\/2&nbsp;kg de pommes de terre ou 2&nbsp;grosses patates douces (coup\u00e9es en fines tranches de 0,5&nbsp;cm)<br>300&nbsp;g de champignons Portobello, coup\u00e9s en tranches \u00e9paisses.<br>\u00bd&nbsp;c. \u00e0 c. d\u2019ail en poudre<br>huile d\u2019olive<br>sel et poivre du moulin<\/p>\n\n\n\n<p><strong>Pour la b\u00e9chamel<\/strong><br>100&nbsp;g d\u2019huile d\u2019olive<br>100&nbsp;g de farine tout usage<br>1&nbsp;litre de lait v\u00e9g\u00e9tal sans sucre, \u00e0 temp\u00e9rature ambiante<br>noix de muscade r\u00e2p\u00e9e<br>sel et poivre du moulin<\/p>\n\n\n\n<p><strong>Ex\u00e9cution<br><\/strong>Commencez par pr\u00e9parer les l\u00e9gumes. Disposez les aubergines, les patates douces et les champignons en une seule couche sur une plaque de four recouverte de papier cuisson (il se peut que vous ayez besoin de plus d\u2019une plaque), badigeonnez d\u2019huile d\u2019olive et saupoudrez de sel, poivre fra\u00eechement moulu, feuilles de thym et l\u2019ail en poudre. Faites cuire dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C, en mode statique, pendant environ 25&nbsp;minutes, jusqu\u2019\u00e0 ce qu\u2019ils s\u2019attendrissent et prennent l\u00e9g\u00e8rement couleur. Pendant ce temps, pr\u00e9parez la b\u00e9chamel. Dans une casserole, faites chauffer l\u2019huile d\u2019olive. Ajoutez la farine et m\u00e9langez sans arr\u00eat au fouet pendant 2\u20133 minutes, jusqu\u2019\u00e0 ce qu\u2019elle cuise l\u00e9g\u00e8rement. Ajoutez progressivement le lait v\u00e9g\u00e9tal, en m\u00e9langeant sans cesse au fouet pour \u00e9viter les grumeaux. Versez tout le lait, ajoutez du sel, du poivre fra\u00eechement moulu et de la noix de muscade, puis m\u00e9langez. Baissez un peu le feu et continuez \u00e0 m\u00e9langer au fouet pendant 7\u20138 minutes, jusqu\u2019\u00e0 \u00e9paississement. Badigeonnez un plat avec un peu d\u2019huile d\u2019olive et disposez les aubergines, les patates douces et les champignons en alternance. Recouvrez avec la b\u00e9chamel. Faites cuire le moussakas dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C, en mode statique, pendant environ 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Irene Fanarioti, Actrice \/ Metteur en sc\u00e8ne \/ \u00c9crivaine La version vegan d\u2019un des plats grecs les plus appr\u00e9ci\u00e9s et&#8230;<\/p>\n","protected":false},"author":4,"featured_media":15035,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[802,5299,5306],"tags":[3163],"class_list":["post-18702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-politismos-fr","category-personnalites","category-saveurs-veganes","tag-gastronomie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>MOUSSAKAS AUX CHAMPIGNONS - Agriculture 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