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