First, prepare the minced mushrooms. Soak the dried mushrooms in hot water for 5-10 minutes.
In a pot, heat up 3-4 tbsp. olive oil and sauté the onion for 2-3 minutes. Add the garlic and sauté for 1 minute. Chop the soaked mushrooms.
Add the fresh and dried mushrooms, salt and freshly ground black pepper and sauté for 6-7 minutes, until most of the liquid has evaporated.
Add the wine and soy sauce and when the alcohol is evaporated, add the tomato paste, mushroom broth, grated tomatoes and paprika.
Lower the heat and simmer for 15-18 minutes, until the sauce thickens.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Macaroni Pastitsio No2. Stir with a cooking fork and let the pasta boil for 2 minutes less than the time indicated on the package.
Strain the pasta and drizzle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
Next, prepare the bechamel sauce. Put a large pot on medium heat until it is very hot.
Once it is hot, add the butter, and once the butter had melted, add the flour. Stir constantly using a whisk until the flour is slightly brown.
Gradually add the milk and whisk briskly. Add salt and pepper and the nutmeg and continue stirring until the mixture is thick.
Remove from the heat, add the egg yolks and the Kefalograviera cheese and stir.
Pour 1-2 large tablespoons of béchamel into a lightly oiled ovenproof dish or pan. Put the pasta on top, pushing it gently. Top with the minced mushrooms and cover with the rest of the bechamel. Sprinkle with the bread crumbs and the rest of the Kefalograviera cheese.
Bake in a preheated oven at 200 ° C on the grill for about 15 minutes until golden brown.
Allow it to cool for 20 minutes and then serve.