Recipe - Roasted Mushrooms With Chiles

8 cup Mixed mushrooms; cut or sliced up
One fourth cup Thinly cut or sliced up shallots
2 Garlic cloves
Salt; to taste
Freshlyground black pepper;
to taste
3 tablespoon Olive oil
8 ounce Goat cheese; cut or sliced up into
rounds
2 tablespoon Chile Oil; (recipe below)
2 Sprigs fresh thyme leaves
French baguette; cut or sliced up
=== CHILE OIL ===
3 Dried New Mexico chiles;
stemmed, seeded
1 teaspoon Arbol chile powder
1 tablespoon Ancho chile powder
2 cup 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@prodigy.net"

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); 2 One half Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat;
0 Other Carbohydrates

Recipe by: Recipe from Bobby Flay

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