Oven-Roasted Wild Mushrooms With Goat Cheese And Chili Oil
- Total Time
- 35 minutes
- Rating
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Ingredients
- 8cups thinly sliced mushroom caps (like portobello, shiitake or oyster mushrooms), about 2 pounds
- olive oil
- 3garlic cloves, minced
- ¼cup finely sliced shallots
- Salt and pepper
- ½teaspoon dried chile de arbole (sold in Hispanic markets)
- 1teaspoon ancho chili powder (sold in Hispanic markets)
- 8ounces goat cheese, cut into 8 slices
- 2dried New Mexico chili peppers (sold in Hispanic markets), stemmed and seeded
- 3tablespoons fresh thyme leaves
Nutritional analysis per serving (8 servings)
112 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 8 grams protein; 254 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat 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.
- Step 2
Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
- Step 3
Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
- Step 4
To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with ½ 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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