|8 cups||Mixed mushrooms; sliced|
|¼ cup||Thinly-sliced shallots|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|3 tablespoons||Olive oil|
|8 ounces||Goat cheese; sliced into rounds|
|2 tablespoons||Chile Oil; (recipe below)|
|2||Sprigs fresh thyme leaves|
|French baguette; sliced|
|=== CHILE OIL ===|
|3||Dried New Mexico chiles; stemmed, seeded|
|1 teaspoon||Arbol chile powder|
|1 tablespoon||Ancho chile powder|
|2 cups||Olive oil|
Tip: Before you slice the goat's cheese into rounds, dip your knife in warm water; you'll get a clean cut that way.
Heat oven to 425 degrees.
Sprinkle garlic cloves with salt and crush with the side of a knife to form a paste. In a large bowl, combine mushrooms, shallots, garlic, salt, pepper, and olive oil. Place in a baking dish, and roast for 15 minutes.
Meanwhile make the Chile Oil: Combine all ingredients in a blender. Blend until just combined. Drain through a fine sieve. Chile Oil may be refrigerated up to 2 weeks in a covered container. (Makes 2 cups) Transfer mushroom mixture to an ovenproof serving dish. Place goat cheese on top of mushrooms, and return to oven until cheese just begins to melt, 7 to 8 minutes. Drizzle with Chile Oil. Sprinkle with additional pepper and thyme. Serve with bread.
Serves 4 to 6.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 1303 Calories (kcal); 138g Total Fat; (94% calories from fat); 17g Protein; 2g Carbohydrate; 60mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Bobby Flay Converted by MM_Buster v2.0n.
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