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Roasted Mushrooms & Tomatoes With Feta & Chile Oil
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    Roasted Mushrooms & Tomatoes With Feta & Chile Oil

  • 4 cups assorted mushroom caps thinly sliced
  • 1 cup cherry tomatoes -- halved
  • 1 1/2 tbsp olive oil
  • 1 1/2 cloves garlic -- minced
  • Grey Sea Salt with Five Peppercorns -- by ile de Re
  • 4 oz feta cheese -- rinsed & drained
  • 1/2 cup chile oil -- * see note
  • 1 1/2 tbsp thyme leaves (fresh)
  • Preheat oven to 425F.

    In a large bowl, combine mushrooms, tomatoes, garlic, olive oil, and salt mixture. Mix well with hands. Arrange evenly in one layer on a large heavy roasting pan. Roast until tender, about 15 minutes. Remove from pan and cool to room temp.

    When ready to serve, preheat oven to 425F. Place the mushrooms in a large casserole dish, drizzle with 1/4 cup chile oil, and top with the cheese. Bake until hot, 5-8 minutes. Remove from oven, garnish with thyme and drizzle with a bit more of the chile oil.

    Serve hot.

    Risa's notes:

    I used a bit less of the chile oil as I didn't want DH to freak out. Otherwise the recipe stands the way it is.

    From: RisaG, Adapted from Bobby Flay
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Fri, 23 Aug 2002

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