Oven-Roasted Wild Mushrooms With Goat Cheese And Chili Oil

5.0(14)

by Amanda Hesser

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Roasts, Vegetables, Appetizer, Side Dish

Servings

8 servings

Total time

35 min

Calories / serving

112 kcal

Ingredients (10)

serves

8 cups thinly sliced mushroom caps (like portobello, shiitake or oyster mushrooms), about 2 poundsmushroom
olive oilolive-oil
3 garlic cloves, mincedgarlic
1/4 cup finely sliced shallotsshallot
Salt and peppersalt-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 slicesgoat-cheese
2 dried New Mexico chili peppers (sold in Hispanic markets), stemmed and seeded
3 tablespoons fresh thyme leavesthyme

Instructions (4 steps)

01Preheat 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.
02Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
03

04To 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.

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