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

  • 6 bay leaves
  • 2 tablespoons honey
  • 5 tablespoons olive oil
  • 1 ½ pounds button mushrooms
  • Fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • + 10 more ingredients
    • 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
    • 9 dried chiles de rbol

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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