Oven Roasted Mushrooms with Goat Cheese and Chili Oil

This is a Bobby Flay recipe - it is terrific with a loaf of crusty french bread.

Chileoil:
1 cup pure olive oil
2 ounces dried New Mexicopeppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder

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.

Roasted mushrooms:

8 cups mushrooms (combination of portobello or cremini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves

Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season to taste with salt and black pepper. 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.

Yield: 8 servings