My hubby and both of my parents’ birthdays are all in the second half of October. To celebrate, I decided to cook them one nice birthday dinner. Steak seemed like a cliche idea, plus I can’t grill a better steak than my Momma. So to save myself the embarrassment, I wanted to make something a little bit different. I went with a fully loaded seafood paella (I’ll save that for another post), and was looking for a side dish to accompany that. I wanted to do something along the line of cheese and bread, but served hot. I came across this recipe on FoodNetwork’s website, and reminded me of a roasted mushroom crostini I had at a Tapas restaurant.
Some modifications that I made:
* I used only crimini mushrooms and white button mushrooms.
* Instead of using the listed ingredients for making the chile oil, I used chipotle peppers flavored hot sauce, cayenne pepper powder, a dash of cumin, regular red chili powder. Blended all together and didn’t have to use a strainer because there were no chunks.
* To be health conscious, I also reduced the amount of chili oil used in this recipe. used 1/3 cup first time. Then right before serving, I drizzled about 1/4 cup on the mushrooms and the goat cheese.
The result was a delicious and savory success. A little bit tangy from the chile oil, and a little bit buttery from the roasted mushrooms. I could probably cut down the oil even more. But oh man, it was mmm Mmm GOOD!