Chili Oil Or Dried Mushroom Oil Recipes

CHILI OIL

Chili Oil image

Provided by Giada De Laurentiis

Time 2h7m

Yield 2 cups

Number Of Ingredients 2

Ingredients

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Steps:

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

FRESH DRIED CHILI OIL

Fresh Dried Chili Oil image

This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it's more salsa than sauce.

Provided by Oliver Schwaner-Albright

Categories condiments

Time 15m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

2 medium-hot dried chili peppers, like a New Mexican red or other Southwestern chili
1 small clove garlic, pounded into a paste in a mortar and pestle
1/4 cup chopped fresh mint leaves
1/2 cup extra virgin olive oil
Salt

Steps:

Crush chilies with fingers into pieces no bigger than 1/4 inch across. Place in small bowl and add just enough boiling water to cover, about 1 tablespoon; let sit until chili is hydrated, 10 minutes.
Add garlic and mint, and mix while slowly adding olive oil. Taste and season with salt. For best flavor, make several hours before using.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 69 milligrams, Sugar 0 grams

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL

Oven-Roasted Wild Mushrooms With Goat Cheese And Chili Oil image

Provided by Amanda Hesser

Categories roasts, appetizer, side dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

8 cups thinly sliced mushroom caps (like portobello, shiitake or oyster mushrooms), about 2 pounds
olive oil
3 garlic cloves, minced
1/4 cup finely sliced shallots
Salt and pepper
1/2 teaspoon dried chile de arbole (sold in Hispanic markets)
1 teaspoon ancho chili powder (sold in Hispanic markets)
8 ounces goat cheese, cut into 8 slices
2 dried New Mexico chili peppers (sold in Hispanic markets), stemmed and seeded
3 tablespoons fresh thyme leaves

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

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