Ingredients Jump to Instructions ↓

  1. 8 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms ), stems removed and sliced

  2. 3 tablespoons olive oil

  3. 4 cloves garlic , minced

  4. 1/4 cup thinly sliced shallots

  5. 1/2 cup chile oil, recipe follows

  6. 8 ounces goat cheese , cut into 8 slices

  7. Salt and freshly ground pepper

  8. 3 tablespoons fresh thyme leaves

  9. 1 cup pure olive oil

  10. 2 ounces dried New Mexico peppers

  11. 1 ounce dried arbol chile powder

  12. 2 tablespoons ancho powder

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. In a large mixing bowl, combine the mushrooms with the olive oil , and shallots, then season with salt and black pepper.

  3. 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 .

  4. 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.


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