Oven Roasted Exotic Mushrooms With Goat Cheese And Dried Tomato And Chili Oil Recipe

Ingredients

Dried Tomato and Chili Oil:

12 dried tomato halves

1 cup olive oil

2 chipotle peppers canned in adobo sauce

1 tsp ancho chili powder

1 T fresh thyme leaves

1 T roated garlic

1 T honey

kosher salt to taste

black pepper to taste

Exotic Mushrooms with Goat Cheese:

8 cups assorted exotic mushrooms

1/4 cup olive oil

2 T crushed garlic cloves

4 T chopped Italian parsley

kosher slt, to taste

black pepper, to taste

8 oz fresh goat cheese

Preparation

To make the dried tomato and chili oil, bring the tomato halves and olive oil to a boil in a small saucepan and then transfer to a blender. Process the tomatoes with the chipotle peppers (in their sauce), ancho chili powder, thyme, roasted garlic and honey until smooth. Season with salt and pepper. Preheat oven to 425F Stem and roughly chop the mushrooms into all different shapes and sizes and toss iwth the olive oil, garlic, parsley and salt and pepper. Arrange the mushrooms on 2 cookie sheets in single layers and bake until they are tender (about 15 min) Remove the mushrooms from the oven and carefully transfer to a casserole dish. Break up the goat cheese into quarter size pieces and scatter over the mushrooms. Drizzle 1 cup of the dried tomato and chili oil over the casserole and bake again until the cheese is hot and bubbly (6-8 minuutes)