OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 8 appetizer servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread.
- 1 cup olive oil
- 6 dried chiles de arbol, lightly toasted and crushed
- 6 cloves garlic, finely chopped
- Pinch salt
- 3 sprigs fresh thyme, leaves removed
- Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
- 1 cup olive oil
- 8 cloves garlic, thinly sliced
- Salt
- Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL
Provided by Amanda Hesser
Categories roasts, appetizer, side dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste. Mix until the ingredients are lightly coated with oil.
- Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
- Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
- To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices. Bake until hot, 5 to 8 minutes. Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days). Serve hot.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 281 milligrams, Sugar 2 grams
OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME
Steps:
- Preheat oven to 375 degrees F.
- Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.
MUSHROOM, GOAT CHEESE AND TRUFFLE OIL PANINI
Provided by Tyler Florence
Time 35m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add the garlic and 2 tablespoons thyme and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they are browned and soft, about 10 minutes. Remove from the heat and let them cool for about 15 minutes. Put the mushrooms into a food processor and pulse a few times until they are finely chopped. (Alternately, you can chop them on a board with a knife.) Scrape them into a bowl. Crumble in the goat cheese and add the remaining thyme. Pour in the truffle oil, if using, and mix well to combine.
- Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil. On the bottoms place 1/4 of the mushroom mixture and top with some arugula. Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops.
- Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS
The filling can be made and refrigerated up to a day in advance, then brought to room temperature before filling the cups. Phyllo shells come conveniently pre-baked so they're ready to fill once thawed. Recipe is from Cooking Light Magazine.
Provided by DailyInspiration
Categories Cheese
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, and saute 1 minute. Add sage, 1/4 teaspoons salt, pepper and mushrooms; saute 4 minutes. Add garlic, and saute until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoons salt, sour cream, half and half and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.
Nutrition Facts : Calories 121.2, Fat 6.3, SaturatedFat 2.4, Cholesterol 7.7, Sodium 179, Carbohydrate 10.8, Fiber 0.9, Sugar 1.2, Protein 4.1
MUSHROOM-STUFFED MUSHROOMS WITH WILD RICE AND GOAT CHEESE
This recipe comes from the January/February 2008 Vegetarian Times magazine.The mushrooms can be assembled up to 2 days ahead and individually wrapped in plastic wrap and stored in the refrigerator.
Provided by Chef Catherine Hofs
Categories < 60 Mins
Time 45m
Yield 4 stuffed mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Coat baking sheet with cooking spray.
- Heat large, deep skillet over medium heat. Add half the oil and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in white mushrooms, garlic and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of the liquid has evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
- Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in a bowl, and lay tomato halves cut-side up over tops of filled portobellos.
- Place stuffed portobellos on baking sheet greased with the remaining olive oil, and sprinkle each with 1 teaspoons breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle wuth chopped parsley.
Nutrition Facts : Calories 166.4, Fat 7.4, SaturatedFat 1.1, Sodium 173.2, Carbohydrate 22.4, Fiber 3.6, Sugar 5.6, Protein 5.7
WILD MUSHROOM AND GOAT CHEESE QUESADILLAS
Central Market recipe for Wild Mushroom and Goat Cheese Quesadillas...best with Mango guacamole (guac made with mango salsa rather than tomato/pepper)
Provided by GoldsmithLissa
Categories Cheese
Time 23m
Yield 24 wedges, 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
- Add the garlic and green onions. Saute for 2 minutes.
- Remove from the heat. Stir in the goat cheese.
- Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
- Grill on a flat griddle or in a large skillet on both sides until golden brown.
- Cut each quesadilla into 6 wedges.
Nutrition Facts : Calories 297.5, Fat 17.6, SaturatedFat 8.2, Cholesterol 26.1, Sodium 427.4, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 11.8
ROASTED MUSHROOMS WITH GOAT CHEESE AND ORGANIC GRITS
Provided by Elaine Louie
Categories brunch, dinner, lunch
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the mushrooms: Preheat oven to 400 degrees. In a mixing bowl, combine the shiitakes, oyster mushrooms, creminis, olive oil, thyme and garlic. Season with salt and pepper to taste. Transfer to a sheet pan, and roast for 15 minutes. Remove from heat, discard thyme and garlic, and cover to keep warm. While the mushrooms are roasting, prepare the grits.
- For the grits: In a saucepan over medium heat, combine milk, 2 cups water, jalapeño, garlic, bay leaf, rosemary and salt. Bring to a simmer then remove from heat. Pour through a fine-meshed strainer into a heatproof bowl, and discard the solids.
- Return the liquid to the saucepan, and place over high heat to bring to a boil. Add the grits, lower the heat to medium, and stir constantly until fully cooked and smooth, about 15 to 20 minutes. Add butter and mix well.
- Add the goat cheese immediately before serving and mix well. Divide the grits among six plates, and spoon the roasted mushrooms over the grits.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams
More about "oven roasted wild mushrooms with goat cheese and chili oil food"
ROASTED MUSHROOM AND GOAT CHEESE CROSTINI - COLEY …
From coleycooks.com
OVEN ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI ...
From tfrecipes.com
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL
From foodnetwork.cel02.sni.foodnetwork.com
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE ...
From grouprecipes.com
OVEN ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE ...
From cookeatshare.com
ROASTED MUSHROOMS WITH CHILE-LEMON OIL | SAVEUR
From saveur.com
OVEN ROASTED WILD MUSHROOMS, GOAT CHEESE ...
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL
From diningandcooking.com
ROASTED WILD MUSHROOMS – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
ROASTED TOMATOES AND MUSHROOMS TOAST - FRESH FLAVORFUL
From freshflavorful.com
BEST OVEN ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND ...
From recipert.com
BAKED MUSHROOMS WITH GOATS' CHEESE | STARTER …
From goodto.com
ROASTED WILD MUSHROOMS WITH GOAT CHEESE | JOHN F. ADAMS
From johnfrederickadams.wordpress.com
OVEN ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE ...
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love