Ingredients

3 tbsp Extra virgin olive oil6 lg. Portobello mushrooms, stems removed, caps cut in 1/4' slicesSalt, to taste4 Onions1 Bay leaf1 Clove2 qts Milk1/4 # Butter, cut into pieces1 cup Flour1 tbsp FlourPepper, to tastePinch Nutmeg1 cup Grated parmesan8 Garlic cloves, minced1/4 tsp Allspice1 tsp Cumin2-28oz cans Tomatoes, chopped2 tsp Sugar1 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 450F 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 350F, 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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