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INGREDIENTS

2 Garlic
=== CHILE OIL ===
French baguette; sliced
3 Dried New Mexico chiles;
2 Sprigs fresh thyme leaves
2 c olive oil
8 c Mixed mushrooms; sliced
Black Pepper ; freshly ground
2 tb Chile Oil; (recipe below)
Salt ; to taste
3 tb olive oil
1 tb Ancho chile powder
8 oz Goat cheese; sliced into
1/4 c Thinly-sliced shallots
1 ts Arbol chile powder

Servings

INSTRUCTIONS

Tip: Before you slice the goats cheese into rounds, dip your knife in warm water; youll get a clean cut that way. Heat oven to 425 degrees. Sprinkle garlic cloves with salt and crush with the side of a knife to form a paste. In a large bowl, combine mushrooms, shallots, garlic, salt, pepper, and olive oil. Place in a baking dish, and roast for 15 minutes. Meanwhile make the Chile Oil: Combine all ingredients in a blender. Blend until just combined. Drain through a fine sieve. Chile Oil may be refrigerated up to 2 weeks in a covered container. (Makes 2 cups) Transfer mushroom mixture to an ovenproof serving dish. Place goat cheese on top of mushrooms, and return to oven until cheese just begins to melt, 7 to 8 minutes. Drizzle with Chile Oil. Sprinkle with additional pepper and thyme. Serve with bread. Serves 4 to 6. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 1303 Calories (kcal); 138g Total Fat; (94% calories from fat); 17g Protein; 2g Carbohydrate; 60mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates Recipe by: Recipe from Bobby Flay Converted by MM_Buster v2.0n.

NOTES

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Roasted Mushrooms with Chiles

2  Garlic 
  === CHILE OIL === 
  French baguette; sliced 
3  Dried New Mexico chiles; 
2  Sprigs fresh thyme leaves 
2 c olive oil 
8 c Mixed mushrooms; sliced 
  Black Pepper freshly ground
2 tb Chile Oil; (recipe below) 
  Salt to taste
3 tb olive oil 
1 tb Ancho chile powder 
8 oz Goat cheese; sliced into 
1/4 c Thinly-sliced shallots 
1 ts Arbol chile powder

Tip: Before you slice the goats cheese into rounds, dip your knife in warm  water; youll get a clean cut that way.    Heat oven to 425 degrees.    Sprinkle garlic cloves with salt and crush with the side of a knife to form  a paste. In a large bowl, combine mushrooms, shallots, garlic, salt,  pepper, and olive oil. Place in a baking dish, and roast for 15 minutes.    Meanwhile make the Chile Oil: Combine all ingredients in a blender. Blend  until just combined. Drain through a fine sieve. Chile Oil may be  refrigerated up to 2 weeks in a covered container. (Makes 2 cups)    Transfer mushroom mixture to an ovenproof serving dish. Place goat cheese  on top of mushrooms, and return to oven until cheese just begins to melt, 7  to 8 minutes. Drizzle with Chile Oil. Sprinkle with additional pepper and  thyme. Serve with bread.    Serves 4 to 6.    Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 1303 Calories (kcal); 138g Total Fat; (94% calories from fat);  17g Protein; 2g Carbohydrate; 60mg Cholesterol; 197mg Sodium Food  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat;  0 Other Carbohydrates    Recipe by: Recipe from Bobby Flay      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (93g)
Recipe Makes: 4 servings

Calories: 276
Calories from Fat: 269 (97%)

Amt Per Serving		% DV

	Total Fat 29.9g	40 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 21.6g
	Polyunsanturated Fat 3.3g
Cholesterol 0mg		0 %
Sodium 2.6mg		0 %
Potassium 103.8mg		3 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 1.9g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 276

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