| Line 2 baking sheets with aluminum foil and grease
with 1 tbs. olive oil. Place portobellos on sheets. Add salt. Roast
in preheated 450°F oven until very tender and slightly browned,
20-25 minutes. Cool.
Cut 1 onion in half through stem end. Place it in heavy saucepan,
along with bay leaf & clove. Add milk and bring to simmer. Simmer
for 20 minutes.
Melt butter in heavy skillet over low heat. Stir in flour. Cook over
very low heat, stirring often, about 10 minutes. Do not brown.
Discard onion from milk. Strain milk. Whisk into flour mixture. Add
salt, pepper and nutmeg. Simmer gently for 20 minutes. Remove from
heat and stir in parmesan. Reserve.
Chop remaining onions. Heat remaining olive oil in large skillet.
Add onions and saute over medium-low heat for 5 minutes. Add garlic,
allspice and cumin. Saute for 10 minutes. Add tomatoes and sugar.
Simmer until thick, about 20 minutes. Add salt and pepper.
Layer mushrooms in two 3-quart casseroles, overlapping slices if
necessary. Top each layer with half the tomato sauce, then half the
cheese sauce. Top each with breadcrumbs.
Bake about 20 minutes at 350°F, until heated through and golden
brown on top. Cool for a few minutes before serving.
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