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Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil
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    Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil


    Chile oil:
  • 1 cup pure olive oil
  • 2 ounces dried New Mexico peppers
  • 1 ounce dried arbol chile powder
  • 2 tablespoons ancho powder
    Roasted mushrooms:
  • 8 cups mushrooms (combination of portobello or cremini, 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
  • 8 ounces goat cheese, cut into 8 slices
  • Salt and freshly ground pepper
  • 3 tablespoons fresh thyme leaves
  • Chile oil:
    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.

    Roasted mushrooms:
    Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season to taste 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.

    Yield: 8 servings

    Origin: HOT OFF THE GRILL WITH BOBBY FLAY, SHOW #HG1B33, Food TV Network
    Posted By: Richard H
    Post Date: 1999

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