Recipe

Oven-roasted Wild Mushrooms With Goat Cheese And Chile Oil Recipe

	Jencathen / All my dishes 1 year, 5 months ago This is one of Bobby Flay's recipes that I like to make. It goes great with a loaf of crutsy french bread! Prep:10m Cook:20m Servings:8	Jencathen
	mushrooms goat cheese

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Ingredients

8 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms), stems removed and sliced

3 tablespoons olive oil

4 cloves garlic, minced

1/4 cup thinly sliced shallots

1/2 cup chile oil, recipe follows or use store bought

8 ounces goat cheese, cut into 8 slices

Salt and freshly ground pepper

3 tablespoons fresh thyme leaves

Chile oil:

1 cup pure olive oil

2 ounces dried New Mexico peppers

1 ounce dried arbol chile powder

2 tablespoons ancho powder

Directions

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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