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

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

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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