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Ингредиенты
- 1 c. pure extra virgin olive oil
- 2 ounce dry New Mexico peppers
- 1 ounce dry arbol chile pwdr
- 2 Tbsp. ancho pwdr
- 8 c. mushrooms stemmed, sliced
- Â Â (combination of portobello or possibly cremini, shiitake and oyster mushrooms)
- 3 Tbsp. extra virgin olive oil
- 4 x garlic cloves chopped
- 1/4 c. thinly-sliced shallots
- 1/2 c. chile oil
- 8 ounce goat cheese cut into 8 slices
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. fresh thyme leaves
Инструкции
- Chile oil: Place all ingredients in a blender and puree. Strain mix through a fine strainer. Reserve. This may be done up to one day in advance.
- Roasted mushrooms: Preheat oven to 425 degrees. In a large mixing bowl, combine the mushrooms with the extra virgin olive oil, and shallots, then season to taste with salt and black pepper. Arrange the mushrooms proportionately in one layer in a heavy roasting pan and roast for 15 min or possibly till tender.
- Remove the mushrooms from the roasting pan and place into a large cazuela or possibly baking dish. Drizzle with 1/2 c. of chile oil and top with the slices of cheese. Bake till warm, 5 to 8 min.
- Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 387 | |
| Calories from Fat 341 | 88% |
| Total Fat 38.59g | 48% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 110mg | 5% |
| Potassium 322mg | 9% |
| Total Carbs 4.96g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.39g | 1% |
| Protein 7.9g | 13% |
