11 Aug Roasted Wild Mushrooms and Goat Cheese

From The Bakers Mann, adapted from Bobby Flay




  • 8 cups mushrooms (combination of portobello or crimini, shiitake, and oyster mushrooms), stems removed and sliced (mushrooms shrivel up when cooking so when in doubt, always use more)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup thinly sliced shallots
  • 1/2 cup chile oil (recipe below)
  • 8 oz. goat cheese, cut into 8 slices
  • Salt and freshly ground pepper
  • 3 tablespoons fresh thyme leaves


Chile Oil Ingredients:


  • 1 cup pure olive oil
  • 2 oz. dried New Mexico peppers
  • 1 oz. dried arbol chile powder
  • 2 tablespoons ancho powder




  1. Make the chile oil. Place all ingredients (see above) in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
  2. Preheat oven to 425 degrees F.
  3. In a large mixing bowl, combine the mushrooms with the olive oil and shallots, then season with salt and pepper.
  4. 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 baking dish. Drizzle with 1/2 cup chile oil and top with slices of cheese. Bake until hot, 5-8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil.