Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol

Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol
Photo by Pornchai Mittongtare

Ingredients

  • ½ cup olive oil
  • 2 tablespoons honey
  • 6 bay leaves
  • 1 ½ pounds button mushrooms
  • 2 teaspoons dried thyme
  • ½ cup white wine vinegar
  • 10 garlic cloves
  • + 10 more ingredients
    • 1 ½ pounds shiitake mushrooms
    • 5 tablespoons olive oil
    • 1 pound white onions
    • 3 red bell peppers
    • 1 tablespoon Worcestershire sauce
    • Fresh parsley
    • ¾ pound oyster mushrooms
    • 9 dried chiles de rbol
    • 2 teaspoons Dijon mustard
    • ½ cup Sherry wine vinegar

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed peppers, then cut lengthwise into 1/4-inch-wide strips. Heat 2 tablespoons oil in heavy large skillet over high heat. Add button mushrooms; sprinkle with salt and pepper and saut...

View full recipe at Epicurious

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