OVEN-ROASTED WILD MUSHROOMS WITH GOAT CH
Source of Recipe
Chris
Recipe Introduction
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL
Spanish Tapas consist of many small, individual dishes of food that can act as appetizers or, they can be eaten as an incredibly varied meal. Tapas are found in bars and restaurants in Spain, and are often eaten with an aperitif
such as sherry.
http://www.ericweisstein.com/fun/wine/tapas.html#15
Here is one that can be converted with out much difficulty. Replace the Goat Cheese with Vegan Cream Cheese or other vegan cheese substitute. Now you can't slice the commercial vegan cream cheese. . Both cheeses are very soft and spread well. I have successfully substituted the commercial vegan
cream cheese for goat cheese in other recipes
List of Ingredients
Chile oil:
1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder
Place all ingredients in a blender and puree. Strain mixture through a fine
strainer. Reserve. This may be done up to one day in advance.
Roasted mushrooms:
8 cups mushrooms (combination of portobello or cremini, shiitake and oyster
mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves Recipe
Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season to taste with salt and black pepper. 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 cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
Yield: 8 servings
|
|
member logon
