Light Pastitsio!!! 🍄‍🟫 Recipe by Θοδωρής!!! ( η κουζίνα μου είναι το βασίλειο μου).
Cooking Instructions 1 hour 1 In a large sauté pan or skillet, sauté the chopped onion, then add the mushrooms. 2 Let the mushrooms cook until they release their liquid. Add salt, pepper, and the white wine. 3 Next, add the tomato sauce, thyme, and oregano. Let the sauce simmer until it thickens, then remove from heat. 4 Meanwhile, cook the spaghetti according to the package instructions, about 7-8 minutes. 5 For the béchamel, in a separate pot, add the milk and flour. Stir constantly over medium heat until it thickens into a cream. 6 At the end, add the butter, salt, pepper, and ground nutmeg. Mix well. 7 In the baking dish, layer the cooked spaghetti first, then the mushroom sauce, and finally the béchamel sauce. 8 Sprinkle the shredded mozzarella cheese on top. Bake at 400°F (200°C) until golden brown, about 25 minutes. Enjoy! 1 In a large sauté pan or skillet, sauté the chopped onion, then add the mushrooms. 1 In a large sauté pan or skillet, sauté the chopped onion, then add the mushrooms. 2 Let the mushrooms cook until they release their liquid. Add salt, pepper, and the white wine. 2 Let the mushrooms cook until they release their liquid. Add salt, pepper, and the white wine. 3 Next, add the tomato sauce, thyme, and oregano. Let the sauce simmer until it thickens, then remove from heat. 3 Next, add the tomato sauce, thyme, and oregano. Let the sauce simmer until it thickens, then remove from heat. 4 Meanwhile, cook the spaghetti according to the package instructions, about 7-8 minutes. 4 Meanwhile, cook the spaghetti according to the package instructions, about 7-8 minutes. 5 For the béchamel, in a separate pot, add the milk and flour. Stir constantly over medium heat until it thickens into a cream. 5 For the béchamel, in a separate pot, add the milk and flour. Stir constantly over medium heat until it thickens into a cream. 6 At the end, add the butter, salt, pepper, and ground nutmeg. Mix well. 6 At the end, add the butter, salt, pepper, and ground nutmeg. Mix well. 7 In the baking dish, layer the cooked spaghetti first, then the mushroom sauce, and finally the béchamel sauce. 7 In the baking dish, layer the cooked spaghetti first, then the mushroom sauce, and finally the béchamel sauce. 8 Sprinkle the shredded mozzarella cheese on top. Bake at 400°F (200°C) until golden brown, about 25 minutes. Enjoy! 8 Sprinkle the shredded mozzarella cheese on top. Bake at 400°F (200°C) until golden brown, about 25 minutes. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rigatoni Bolognese! 🇮🇹 Nikujaga Hanger Steak Chicken pulao The Peach Donkey (Peach Mule) Rigatoni Bolognese! 🇮🇹 Nikujaga Hanger Steak Chicken pulao The Peach Donkey (Peach Mule) Easy Ham and Cheese Muffins Strawberry Smoothie Chilli Baby Corn | Appetizers | TSF Special Chapatti and Kamande Virgin mojito KERALA'S NO 1 MANGO CHUTNEY Fried Drumstick My Version of Lasagna Rice Paper Roll Mix Salad Easy Ham and Cheese Muffins Strawberry Smoothie Chilli Baby Corn | Appetizers | TSF Special Chapatti and Kamande Virgin mojito KERALA'S NO 1 MANGO CHUTNEY Fried Drumstick My Version of Lasagna Rice Paper Roll Mix Salad