Oven-roasted Wild Mushrooms With Goat Cheese And Chile Oil
From jencathen 15 years ago
- 20 minutes to make
- Serves 8
This is one of Bobby Flay's recipes that I like to make. It goes great with a loaf of crutsy french bread!
Ingredients
- 8 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms), stems removed and sliced shopping list
- 3 tablespoons olive oil shopping list
- 4 cloves garlic, minced shopping list
- 1/4 cup thinly sliced shallots shopping list
- 1/2 cup chile oil, recipe follows or use store bought shopping list
- 8 ounces goat cheese, cut into 8 slices shopping list
- salt and freshly ground pepper shopping list
- 3 tablespoons fresh thyme leaves shopping list
- Chile oil: shopping list
- 1 cup pure olive oil shopping list
- 2 ounces dried New Mexico peppers shopping list
- 1 ounce dried arbol chile powder shopping list
- 2 tablespoons ancho powder shopping list
How to make it
- Preheat oven to 425 degrees F.
- Place all chili oil ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
- In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
- Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
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