Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil

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Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil

 

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

8 ounces goat cheese, cut into 8 slices

salt and freshly ground pepper

3 tablespoons fresh thyme leaves

 

Preheat oven to 425 degrees.

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.

 

Chile oil:

1 cup pure olive oil

2 ounces dried New Mexico peppers

1 ounce dried arbol chile powder

2 tablespoons ancho powder

 

Place all ingredients in a blender and puree. Strain mixture through a fine

strainer. Reserve. This may be done up to one day in advance.

 

 

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