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Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol

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Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol

Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol

amanda

Equipment

  • - Small Food Processor (Mini-Pulse)

  • - Nonstick Frying Pan

  • - Stainless Steel Chef's Knife

  • - Meat Tenderizer Mallet

  • - Marinating Bowl

  • - Mason Jar (16 oz)

  • - Kitchen Scale

  • - Citrus Juicer

  • - Reusable Food Storage Containers

  • - Digital Food Thermometer

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 árbol*

  • 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

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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. (Can be made 1 week ahead. Keep refrigerated.)
5

Instruction 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.
6

Instruction 6

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