Recipe courtesy of Bobby Flay

Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil

Name: Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil
Yield: 8 servings
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; 1 cup pure olive oil; 2 ounces dried New Mexico peppers; 1 ounce dried arbol chile powder; 2 tablespoons ancho powder

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Yield: 8 servings

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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

Chile oil:

1 cup pure olive oil

2 ounces dried New Mexico peppers

1 ounce dried arbol chile powder

2 tablespoons ancho powder

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.