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

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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