Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol
A flavorful Spanish-inspired dish combining three types of mushrooms with charred red peppers and aromatic chiles de árbol in a tangy vinegar marinade. This make-ahead appetizer features button, shiitake, and oyster mushrooms marinated with onions, garlic, and herbs.
Ingredients
- •3 whole red bell peppers
- •5 tablespoons olive oil
- •1½ pounds button mushrooms
- •1½ pounds shiitake mushrooms
- •¾ pound oyster mushrooms
- •9 whole dried chiles de árbol
- •1 pound white onions
- •10 cloves garlic
- •6 leaves bay leaves
- •2 tablespoons honey
- •1 tablespoon Worcestershire sauce
- •2 teaspoons dried thyme
- •2 teaspoons Dijon mustard
- •½ cup white wine vinegar
- •½ cup Sherry wine vinegar
- •¼ cup Fresh parsley leaves
Cooking Instructions
- 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.
25 min
- 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.
16 min
- 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.
1 min
- 4.
Heat 1/2 cup oil in reserved skillet over medium 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.
25 min
- 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.
10 min
- 6.
*Available at some supermarkets, specialty foods stores, and Latin markets.
