Chile oil:
1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder
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.
Roasted mushrooms:
8 cups mushrooms (combination of portobello or cremini, 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
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves
Preheat oven to 425 degrees F. 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. 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.
Yield: 8 servings
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