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
- 8 ounces goat cheese, cut into 8 slices
- Salt and freshly ground pepper
- 3 tablespoons fresh thyme leaves
Directions
Preheat oven to 425 degrees F.
In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season 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.
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 puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
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By caroller
on August 27, 2011
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To tvurdela: Dental floss is the easiest way I've found to slice goat cheese. Just wrap on your index fingers as you would to do your teeth; leave the length long enough to fit over the cheese log a couple of inches. Hold taut and use your thumbs to press the floss into the cheese to slice.
By tvurdela_11518327
Coquitlam, BC
on December 30, 2008
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I would love to make this. Sounds fabulous.
But need some help. when the recipe says "goat cheese" - what kind?
Whenever I think of goat cheese I think of chevre, or capriny-like cheese. There is no way that one can "slice" those for such a recipe. What did you use? Thanks. Signed, "Drooling in Vancouver"
By bellaboo1316_68...
concord, MA
on November 05, 2008
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I had a bunch of wild oyster mushrooms to use, and since I trust Bobby Flay I thought i'd try this curious combination... and it worked! I was afraid the taste of the oysters would be covered up by everything else, so I went with one clove less of garlic, and my chili oil was milder; all in all the flavors went together really well and the mushrooms were fantastic. I served spooned onto thin slices of french bread and my roommates said it was delish even though they don't even usually like mushrooms. a sophisticated crowd pleaser - try this one !!
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