-
1
Preheat oven to 425 degrees.
-
2
In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste.
-
3
Mix until the ingredients are lightly coated with oil.
-
4
Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes.
-
5
Remove from pan, and let cool.
-
6
Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder.
-
7
Puree.
-
8
Strain through a fine strainer, and reserve.
-
9
(Recipe to this point can be made a day ahead.)
-
10
To serve, preheat the oven to 425 degrees.
-
11
Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices.
-
12
Bake until hot, 5 to 8 minutes.
-
13
Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days).
-
14
Serve hot.
-
15
To serve, preheat the oven to 425 degrees.
-
16
Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices.
-
17
Bake until hot, 5 to 8 minutes.
-
18
Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days).
-
19
Serve hot.
-
20
To serve, preheat the oven to 425 degrees.
-
21
Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices.
-
22
Bake until hot, 5 to 8 minutes.
-
23
Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days).
-
24
Serve hot.
