OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL

Oven-Roasted Wild Mushrooms With Goat Cheese And Chili Oil image

Provided by Amanda Hesser

Time 35m

Yield 8 servings

Number Of Ingredients 10

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Ingredients

8 cups thinly sliced mushroom caps (like portobello, shiitake or oyster mushrooms), about 2 pounds
olive oil
3 garlic cloves, minced
1/4 cup finely sliced shallots
Salt and pepper
1/2 teaspoon dried chile de arbole (sold in Hispanic markets)
1 teaspoon ancho chili powder (sold in Hispanic markets)
8 ounces goat cheese, cut into 8 slices
2 dried New Mexico chili peppers (sold in Hispanic markets), stemmed and seeded
3 tablespoons fresh thyme leaves

Steps:

Preheat oven to 425 degrees. In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste. Mix until the ingredients are lightly coated with oil.
Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices. Bake until hot, 5 to 8 minutes. Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days). Serve hot.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 281 milligrams, Sugar 2 grams