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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Roasted Mushrooms with Chilies Recipe

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This recipe for Roasted Mushrooms with Chilies is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mushroom Spread:
8 cup mixed mushrooms, sliced
1/4 cup thinly sliced shallots
2 cloves garlic, sprinkled with salt and crushed with the side of a knife to form a paste
Salt and pepper to taste
3 Tbsp.. olive oil
6 oz. goat cheese, sliced into rounds
2 Tbsp. chili oil (purchased or made as below)
2 sprigs fresh thyme, leaves picked
French baguette sliced, use fresh or toasted lightly

Chile Oil:
3 dried New Mexico chilies, stemmed and seeded
1 tsp. arbol chili powder
1 Tbsp. ancho chili powder
2 cup olive oil
Directions:
Directions:
Heat oven to 425º

Combine mushrooms, shallots, garlic, salt, pepper, and olive oil in a large bowl. Place on a baking sheet and roast 15 minutes. Transfer to a serving dish.

Place goat cheese rounds on top and return to oven just until cheese begins to melt - 7 to 8 minutes.

Drizzle with chili oil and sprinkle with thyme.

Serve with bread.

Directions for Chili Oil (about 2 cups):

Combine in blender. Blend and drain through a fine sieve. May be refrigerated up to 2 weeks in covered container.
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This is an appetizer that Beence Loomis served for Christmas along with her famous oyster stew. It was delicious!

 

 

 

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