Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol

Ingredients

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

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