| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | 4 | servings | |
INGREDIENTS
| 8 | c | Mixed mushrooms; sliced |
| 1/4 | c | Thinly-sliced shallots |
| 2 | Garlic cloves | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | tb | Olive oil |
| 8 | oz | Goat cheese; sliced into rounds |
| 2 | tb | Chile Oil; (recipe below) |
| 2 | Sprigs fresh thyme leaves | |
| French baguette; sliced | ||
| === CHILE OIL === | ||
| 3 | Dried New Mexico chiles; stemmed, seeded | |
| 1 | ts | Arbol chile powder |
| 1 | tb | Ancho chile powder |
| 2 | c | Olive oil |
INSTRUCTIONS
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 1/2 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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