Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol

Name: Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 9 dried chiles de árbol; 6 bay leaves; 2 teaspoons Dijon mustard; 2 teaspoons dried thyme; 1 leave Fresh parsley; 10 garlic cloves, peeled; 2 Tbsps honey; 5 Tbsps olive oil, divided, plus 1/2 cup olive oil; 340 grams oyster mushrooms, broken into small clumps; 3 red bell peppers; 118 milliliters Sherry wine vinegar; 680 grams shiitake mushrooms, stemmed, quartered if large; 454 grams white onions, halved lengthwise, thinly sliced crosswise; 118 milliliters white wine vinegar; 1 Tbsp Worcestershire sauce; 680 grams button mushrooms, halved or quartered if large

Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol requires about 45 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 139 calories, 5g of protein, and 7g of fat per serving. For $3.95 per serving, you get a side dish that serves 12. A mixture of oyster mushrooms, parsley leaves, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

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Peppers

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Broiler

Heat 2 tablespoons oil in heavy large skillet over high heat.

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Cooking Oil

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Frying Pan

Add button mushrooms; sprinkle with salt and pepper and sauté until mushrooms are softened but still hold shape, about 7 minutes.

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White Button Mushrooms

Salt And Pepper

Mushrooms

Transfer mushrooms to large bowl.

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Mushrooms

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Bowl

Add 2 tablespoons oil to same skillet.

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Cooking Oil

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Frying Pan

Add shiitake mushrooms; sprinkle with salt and pepper and sauté until soft, about 5 minutes.

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Shiitake Mushrooms

Salt And Pepper

Transfer mushrooms to same bowl.

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Mushrooms

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Bowl

Heat 1 tablespoon oil in same skillet.

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Cooking Oil

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Frying Pan

Add oyster mushrooms; sprinkle with salt and pepper and sauté until soft, about 4 minutes.

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Oyster Mushrooms

Salt And Pepper

Transfer mushrooms to same bowl; reserve skillet.

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Mushrooms

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Frying Pan

Bowl

Toast chiles de árbol in small skillet over high heat until just beginning to darken, about 15 seconds.

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Chili Pepper

Toast

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Frying Pan

Transfer 3 chiles to spice mill and finely grind; reserve remaining whole chiles.

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Chili Pepper

Heat 1/2 cup oil in reserved skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onions and sauté until translucent, about 10 minutes.

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Onion

Add garlic and next 5 ingredients, 1/4 teaspoon of ground chiles de árbol, and remaining 6 whole chiles de árbol; stir to coat.

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Chili Pepper

Garlic

Add 3 cups water and both vinegars; season generously with salt. Bring to boil, stirring frequently, then pour vinegar mixture over mushrooms in bowl.

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Mushrooms

Vinegar

Water

Salt

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Bowl

Add red pepper strips. Cool completely. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.)

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Red Pepper

Strain mushroom escabeche over large bowl. Arrange drained mushrooms on large platter; discard garlic cloves and bay leaves.

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Whole Garlic Cloves

Bay Leaves

Mushrooms

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Bowl

Drizzle mushrooms with some of marinade.

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Mushrooms

Marinade

Garnish with parsley leaves and serve.

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Parsley

*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

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Marinated Mushrooms

Mushrooms

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Broiler

Frying Pan

Bowl

Ingredients

Servings:

dried chiles de árbol 6

bay leaves 2teaspoons

Dijon mustard 2teaspoons

dried thyme 1leave

Fresh parsley 10

garlic cloves, peeled 2Tbsps

honey 5Tbsps

olive oil, divided, plus 1/2 cup olive oil 340grams

oyster mushrooms, broken into small clumps 3

red bell peppers 118milliliters

Sherry wine vinegar 680grams

shiitake mushrooms, stemmed, quartered if large 454grams

white onions, halved lengthwise, thinly sliced crosswise 118milliliters

white wine vinegar 1Tbsp

Worcestershire sauce 680grams

button mushrooms, halved or quartered if large

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Campo Viejo Cava Brut rosé with a 4.4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.