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Portobello Moussaka Recipe
3 tbsp 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 # Butter, cut into pieces
1 cup Flour
1 tbsp 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 tbsp 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 oninos 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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