Ingredients

• 8 cups mushrooms (combination of portobello or crimini, 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, recipe follows
• 8 ounces goat cheese, cut into 8 slices
• Salt and freshly ground pepper
• 3 tablespoons fresh thyme leaves
• 1 cup pure olive oil
• 2 ounces dried New Mexico peppers
• 1 ounce dried arbol chile powder
• 2 tablespoons ancho powder

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Instructions

1. Preheat oven to 425 degrees F.
2. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
3. 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.
4. 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.