Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil

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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.

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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"

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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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I made this recipe for a dinner party, and it was such a hit, I made it again for tow more parties that weekend.
I was not able to find the dried chilies in the recipe, so I used the fresh I found at the market. They worked just fine, and provided a great contrast to the goat cheese.
I infused the olive oil, and used the infused oil to saute the mushrooms on the stove top (since I was baking the dish at friend's house a bit later.
This was such a BIG hit at each of the parties, I've been asked to bring it again later this month!

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This dish is fast and easy and comes out wonderfully. I served this as an appetizer with crusty french bread and it was a huge hit among my guests.