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.
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
Origin: HOT OFF THE GRILL WITH BOBBY FLAY, SHOW #HG1B33, Food TV Network
Posted By: Richard H
Post Date: 1999
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