Recipe courtesy of Bobby Flay
Episode: Tapas
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8 servings


Chile oil:


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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