Oven-roasted Wild Mushrooms With Goat Cheese And C... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 |
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:
1. Preheat oven to 425 degrees F.
2. 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.
3. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
4. 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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