Recipe: Oven-Roasted Wild Mushrooms With Goat Cheese and Chile Oil [edit]
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[edit] Ingredients
1 |
cup pure olive oil |
2 |
|
1 |
ounce dried arbol chile powder |
2 |
tablespoons ancho powder |
8 |
cups mushrooms stemmed, sliced |
|
(combination of portobello or cremini, shiitake and oyster mushrooms) |
3 |
tablespoons olive oil |
4 |
garlic cloves minced |
¼ |
cup thinly-sliced shallots |
½ |
|
8 |
ounces goat cheese cut into 8 slices |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
3 |
tablespoons fresh thyme leaves |
[edit] Preparation
Step 1 |
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. |
Step 2 |
Roasted mushrooms: Preheat oven to 425 degrees. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season to taste 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. |
Step 3 |
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. |
Step 4 |
Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread. |
Step 5 |
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