Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil

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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