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Traditionally,escabecherefers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.
Ingredients
Makes 12 servings
Step 1
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.
Step 2
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.
Step 3
Toast chiles de árbol in small skillet over high heat until just beginning to darken, about 15 seconds. Transfer 3 chiles to spice mill and finely grind; reserve remaining whole chiles.
Step 4
热半杯油保留在锅中heat. Add onions and sauté until translucent, about 10 minutes. Add garlic and next 5 ingredients, 1/4 teaspoon of ground chiles de árbol, and remaining 6 whole chiles de árbol; stir to coat. Add 3 cups 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.)
Step 5
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.
Step 6
*Available at some supermarkets, specialty foods stores, and Latin markets.
Reserve the juices from the marinated mushrooms. Any leftover mushrooms can be returned to the juices and stored in the refrigerator. They're a great addition to sandwiches
How would you rate Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol?
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Reviews (4)
Back to TopI hesitated to make this recipe because the ingredients are so expensive. But my daughter and I both love mushrooms, so eventually I made it. So delicious. Not too spicy. I ended up drinking the marinade left in my bowl, it was that good.
ellenrls
Baltimore
3/25/2018
I haven't made my variation of this yet, but I just wanted to offer up some info. This meal is marked vegetarian, but worcestershire sauce contains anchovies. A non-vegetarian may not know to edit this detail for their vegetarian dinner guests!!
steponmehuffman
9/15/2011
I made this as part of last year's Christmas menu (the Mexican Christmas Eve menu). This was the least successful and one of the more time comsuming components of an otherwise amazing dinner. I thought it was bland and not worth the time it took to prepare. It is the one recipe I am omitting from the same menu this year.
Anonymous
Ditmas Park
12/24/2010
This recipe is okay. The flavor is good but it is a basic vegetable marinade. I served it with/over halibut for my husband and I and we were underwhelmed.
Anonymous
Frisco, TX
5/15/2007