Oven-Roasted Wild Mushrooms With Goat Cheese And Chili Oil

• 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

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

mushroom caps, olive oil, garlic, shallots, salt, ancho chili powder, goat cheese, mexico chili peppers, thyme

Taken from cooking.nytimes.com/recipes/8954 (may not work)