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

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