Ingredients:
500 g. spaghetti for pastitsio
Some cinnamon
1 kilo mushrooms in slices
1 cup of oil
3 medium size onions
1 small glass of white wine
300 g. tomato juice
For the Béchamel:
Some parsley
7 cups of water or Soya milk
Some allspice
1 ¾ cups of flour
Some black pepper
1 cup of oil
1 teaspoon of salt
Instructions:
Prepare the sauce. Peel the onions and chop them in the blender. Boil the onions, with the tomato, the parsley and later add the spices. Boil it until it gets thick. Sauté the mushrooms in a cup of oil and a glass of white wine until they dry. Mix the sauce with the mushrooms. Boil them together for 5 – 10 minutes and sprinkle with some salt. To make the béchamel sauce, boil the water or the soya milk with the oil and salt and then add the flour, which has been well dissolved in a little cold water. Spread half of the spaghetti over a medium baking pan, on which you have sprinkled some oil. Then, pour the sauce. Spread the other half amount of the spaghetti over the sauce and lastly pour the béchamel on top, so that the entire surface will be well covered. Bake at 180 degrees in preheated oven, until it is brown.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
