Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil

8 servings

  • 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
  • Chile oil:
  • 1 cup pure olive oil
  • 2 ounces dried New Mexico peppers
  • 1 ounce dried arbol chile powder
  • 2 tablespoons ancho powder

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:

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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