Oven-Roasted Wild Mushrooms With Goat Cheese And Chili Oil

Name: Oven-Roasted Wild Mushrooms With Goat Cheese And Chili Oil
Total time: 35 min
Yield: 8 servings
Ingredients: 8 cups thinly sliced mushroom caps (like portobello, shiitake or oyster mushrooms), about 2 pounds; olive oil; 3 garlic cloves, minced; 1/4 cup finely sliced shallots; Salt and pepper; 1/2 teaspoon dried chile de arbole (sold in Hispanic markets); 1 teaspoon ancho chili powder (sold in Hispanic markets); 8 ounces goat cheese, cut into 8 slices; 2 dried New Mexico chili peppers (sold in Hispanic markets), stemmed and seeded; 3 tablespoons fresh thyme leaves

Recipe from "Bobby Flay's From My Kitchen to Your Table"

Adapted by Amanda Hesser

Total Time: 35 minutes
Rating: 5(13)
Comments: Read comments

Featured in: By the Book; Dinner Party Revolutionary

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Ingredients

Yield:8 servings

8cups thinly sliced mushroom caps (like portobello, shiitake or oyster mushrooms), about 2 pounds
olive oil
3garlic cloves, minced
¼cup finely sliced shallots
Salt and pepper
½teaspoon dried chile de arbole (sold in Hispanic markets)
1teaspoon ancho chili powder (sold in Hispanic markets)
8ounces goat cheese, cut into 8 slices
2dried New Mexico chili peppers (sold in Hispanic markets), stemmed and seeded
3tablespoons fresh thyme leaves

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 425 degrees. In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste. Mix until the ingredients are lightly coated with oil.
Step 2
Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
Step 3
Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
Step 4
To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with ½ cup chili oil and top with cheese slices. Bake until hot, 5 to 8 minutes. Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days). Serve hot.