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
Place all ingredients in a blender and purée. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
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
Procedure:
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
B-man
