Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol

Ingredients

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