Mushrooms in Escabèche with Red peppers and Chillies de Arbol

Ingredients for Mushrooms in Escabèche with Red peppers and Chillies de Arbol

• 3 red peppers

• 80ml olive oil, divided, plus 120ml olive oil

• 675g button mushrooms, halved or quartered if large

• 675g shiitake mushrooms, stemmed, quartered if large

• 350g oyster mushrooms, broken into small clumps

• 9 dried chillies de árbol*

• 450g white onions, halved lengthwise, thinly sliced crosswise

• 10 garlic cloves, peeled

• 6 bay leaves

• 2 tablespoons honey

• 1 tablespoon Worcestershire sauce

• 2 teaspoons dried thyme

• 2 teaspoons Dijon mustard

• 120ml white wine vinegar

• 1/2 cup Sherry wine vinegar

• Fresh parsley leaves

How to make Mushrooms in Escabèche with Red peppers and Chillies de Arbol

Char peppers over gas flame or in grill 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 sauté until mushrooms are softened but still hold shape, about 7 minutes. Transfer mushrooms to large bowl. Add 2 tablespoons oil to same skillet. Add shiitake mushrooms; sprinkle with salt and pepper and sauté until soft, about 5 minutes. Transfer mushrooms to same bowl. Heat 1 tablespoon oil in same skillet. Add oyster mushrooms; sprinkle with salt and pepper and sauté until soft, about 4 minutes. Transfer mushrooms to same bowl; reserve skillet.

Toast chillies de árbol in small skillet over high heat until just beginning to darken, about 15 seconds. Transfer 3 chillies to spice mill and finely grind; reserve remaining whole chillies.

Heat 120ml oil in reserved skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add garlic and next 5 ingredients, 1/4 teaspoons of ground chillies de árbol, and remaining 6 whole chillies de árbol; stir to coat. Add 725ml water and both vinegars; season generously with salt. Bring to boil, stirring frequently, then pour vinegar mixture over mushrooms in bowl. Add red pepper strips. Cool completely. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.)

Strain mushroom escabeche over large bowl. Arrange drained mushrooms on large platter; discard garlic cloves and bay leaves. Drizzle mushrooms with some of marinade. Garnish with parsley leaves and serve.

*Available at some supermarkets, specialty foods stores, and Latin markets.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.