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Portobello Moussaka Recipe
3 tbs. Extra virgin olive oil
6 lg. Portobello mushrooms, stems removed, caps cut in 1/4" slices
Salt, to taste
4 Onions
1 Bay leaf
1 Clove
2 qts Milk
1/4 lb. Butter, cut into pieces
1 cup Flour
1 tbs. Flour
Pepper, to taste
Pinch Nutmeg
1 cup Grated parmesan
8 Garlic cloves, minced
1/4 tsp Allspice
1 tsp Cumin
2-28oz cans Tomatoes, chopped
2 tsp Sugar
1 cup Bread crumbs
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.
(You can freeze the 2nd casserole)
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