Mushrooms in Escabeche with Red Bell Peppers and Chiles de Arbol Recipe

Name: Mushrooms in Escabeche with Red Bell Peppers and Chiles de Arbol
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 5 tablespoons olive oil, divided, plus 1/2 cup olive oil; 1 1/2 pounds button mushrooms, halved or quartered if large; 1 1/2 pounds shiitake mushrooms, stemmed, quartered if large; 3/4 pound oyster mushrooms, broken into small clumps; 9 dried chiles de arbol*; 1 pound 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; 1/2 cup white wine vinegar; 1/2 cup Sherry wine vinegar; Fresh parsley leaves

Servings: persons

3 red bell peppers
5 tablespoons olive oil, divided, plus 1/2 cup olive oil
1 1/2 pounds button mushrooms, halved or quartered if large
1 1/2 pounds shiitake mushrooms, stemmed, quartered if large
3/4 pound oyster mushrooms, broken into small clumps
9 dried chiles de arbol*
1 pound 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
1/2 cup white wine vinegar
1/2 cup Sherry wine vinegar
Fresh parsley leaves

1
Char peppers over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag 15 minutes.
3
Peel and seed peppers, then cut lengthwise into 1/4-inch-wide strips.
4
Heat 2 tablespoons oil in heavy large skillet over high heat.
5
Add button mushrooms; sprinkle with salt and pepper and saute until mushrooms are softened but still hold shape, about 7 minutes.
6
Transfer mushrooms to large bowl.
7
Add 2 tablespoons oil to same skillet.
8
Add shiitake mushrooms; sprinkle with salt and pepper and saute until soft, about 5 minutes.
9
Transfer mushrooms to same bowl.
10
Heat 1 tablespoon oil in same skillet.
11
Add oyster mushrooms; sprinkle with salt and pepper and saute until soft, about 4 minutes.
12
Transfer mushrooms to same bowl; reserve skillet.
13
Toast chiles de arbol in small skillet over high heat until just beginning to darken, about 15 seconds.
14
Transfer 3 chiles to spice mill and finely grind; reserve remaining whole chiles.
15
Heat 1/2 cup oil in reserved skillet over medium heat.
16
Add onions and saute until translucent, about 10 minutes.
17
Add garlic and next 5 ingredients, 1/4 teaspoon of ground chiles de arbol, and remaining 6 whole chiles de arbol; stir to coat.
18
Add 3 cups water and both vinegars; season generously with salt.
19
Bring to boil, stirring frequently, then pour vinegar mixture over mushrooms in bowl.
20
Add red pepper strips.
21
Cool completely.
22
Cover and chill overnight.
23
(Can be made 1 week ahead.
24
Keep refrigerated.)
25
Strain mushroom escabeche over large bowl.
26
Arrange drained mushrooms on large platter; discard garlic cloves and bay leaves.
27
Drizzle mushrooms with some of marinade.
28
Garnish with parsley leaves and serve.
29
*Available at some supermarkets, specialty foods stores, and Latin markets.

741

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 red bell peppers, 5 tablespoons olive oil, divided, plus 1/2 cup olive oil, 1 1/2 pounds button mushrooms, halved or quartered if large, 1 1/2 pounds shiitake mushrooms, stemmed, quartered if large, and more.

Yes, Mushrooms in Escabeche with Red Bell Peppers and Chiles de Arbol falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushrooms in Escabeche with Red Bell Peppers and Chiles de Arbol

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