Truffled Mushroom Moussaka

July 12, 2018

Vegetables don’t get enough love here at but that may all change soon, thanks to this veggie dish that had all of us drooling. It has absolutely no bacon but contains something far more impressive, and expensive.

This Greek moussaka-inspired dish is layered with grilled eggplant, assorted mushrooms, ground beef, and topped with bechamel. It looks like a pie your lola would make, but ours has a special ingredient that will have you coming back for seconds.

Truffles are the most expensive fungus on earth so we third-worlders settle for truffle paste instead. It gives that earthy-spicy flavor associated with truffles, and makes you feel like you’re rolling in dough. Do not confuse with other “magical mushrooms”, though the feel-good effect will have you wanting to put truffle paste in everything you eat.


Truffled Mushroom Moussaka

Total Time: 60 minutes / Yield: 1 casserole

Ingredients for the Eggplant Filling

  • 6-8 eggplants
  • Olive oil
  • Salt and pepper

Ingredients for the Mushroom Filling

  • 350 g assorted fresh mushrooms, sliced
  • 1/4 cup butter
  • 2 tbsp garlic
  • 1/4 cup white wine
  • 1/2 cup cream
  • 1 tbsp truffle paste
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp sugar
  • 1 pc beef bouillon
  • Truffle oil

Ingredients for the Ground Beef Filling

  • 250 g lean ground beef
  • 1 tbsp cooking oil
  • 1/4 tsp salt
  • Pinch of pepper

Ingredients for the White Sauce Topping

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 1/2 tsp salt
  • pinch of nutmeg
  • 1/4 tsp truffle oil
  • 2 whole eggs

Procedure for the Eggplant Filling

  1. Peel eggplant and rinse. Slice into 1/2 inch thick.
  2. Toss in olive oil. Sprinkle with some salt and pepper.
  3. Grill for 1-2 minutes on both sides, until half-cooked. Set aside.

Procedure for the Mushroom Filling

  1. Melt butter in pan over medium flame.
  2. Sauté garlic for 1 minute.
  3. Add in mushrooms and sauté for 3-5 minutes or until soft.
  4. Add in white wine. Boil for 3 minutes or until wine has evaporated.
  5. Add in cream, truffle paste, salt, pepper, sugar and beef bouillon. Adjust seasonings.
  6. Add the truffle paste and turn off fire and set aside.

Procedure for the Ground Beef Filling

  1. Heat oil in pan over medium flame.
  2. Sauté ground beef for 5-7 minutes or until cooked and dry. Season with salt and pepper. Turn off fire and set aside.

Procedure for the White Sauce Topping

  1. Melt butter over medium flame and add in flour. Cook for 1-2 minutes or until bubbling.
  2. Slowly add in milk in a steady stream while whisking constantly.
  3. In a bowl, beat together 2 eggs.
  4. Pour in milk mixture slowly to the beaten egg while continuously whisking.
  5. Transfer back to the sauce pan. Let it boil for 3-5 minutes or until thick.


  1. Prepare one lasagna casserole.
  2. Layer ground beef on casserole.
  3. Arrange half of the grilled eggplant on top of beef layer.
  4. Spread 2/3 of the truffle mushroom mixture.
  5. Arrange another half of the grilled eggplant.
  6. Spread remaining truffle mushroom mixture.
  7. Top with white sauce.
  8. Bake in preheated 350 degree Fahrenheit oven for 25-35 minutes, or until top edges are browned.
  9. Serve while warm.


  1. Make sure to use quality ground beef for this recipe.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

9 comments in this post SHOW

9 responses to “Truffled Mushroom Moussaka”

  1. Oh my goodness, I super want to try this!

  2. kitkat says:

    Where to buy the truffle paste? gotta be expensive….

  3. Mushrooms Canada says:

    What a wonderful mushroom recipe! It sounds absolutely delicious…thanks for sharing!


  4. Cathy says:

    I stumbled upon this blog and I absolutely love this site. Can’t wait to try this recipe.
    Would you also know where to get truffle butter here in Manila?

  5. Sarah says:

    Hi! I’m from Canada and love your blog!! I was wondering if I understood correctly; the eggplant skin is peeled off and just cut into 1/2 inch slice?or is it cubed?

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