School of Tapas: Marinated mushrooms on toast
Recipe Type: Appetiser
Prep Time: 
Cook Time: 
Total Time: 
Serves: 10
Marinated porcini mushrooms in a escabeche of tomato, onion, olive oil, vinegar and spices, served on toast.
  • 1 pound fresh porcini mushrooms or any other flavorful wild mushroom
  • 2 medium tomatoes
  • ½ medium onion
  • 1½ cups extra virgin olive oil
  • 1 bay leaf
  • 3 allspice berries
  • 3-4 thyme sprigs
  • ¼ cup Sherry vinegar
  • Salt to taste
  1. Clean the mushrooms and cut into slices. Some people advise to just clean the mushrooms with a damp paper towel and never wash them, as they absorb water quickly and can become mushy. Some prefer to just peel the stem and clean the cap with a damp cloth. Set aside.
  2. Dice the onion and fry in a few tablespoons of the olive oil until translucent and wilted.
  3. In the meantime, grate the tomatoes (or just process them in a food processor). Add this tomato puree to the fried onion and cook until all the moisture from the tomatoes has evaporated.
  4. Then added the remaining olive oil, vinegar, mushrooms, spices and salt. Heat slowly and carefully just until the oil starts to simmer. Immediately remove from heat, transfer everything to a cold container to stop the mushrooms from cooking and let cool.
  5. Serve on nice slices of good country bread. Enjoy.
Recipe by Honest Cooking at