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Roasted Mushrooms with Chilies Recipe

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This recipe for Roasted Mushrooms with Chilies, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tiffany Jorgens
Added: Sunday, November 16, 2008


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

Heat oven to 425

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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