Description
Marinated porcini mushrooms in a tangy escabeche of tomato, onion, olive oil, and spices, served on crispy toast for a delightful Spanish appetizer.
Ingredients
Units
Scale
- 1 pound fresh porcini mushrooms or any other flavorful wild mushroom
- 2 medium tomatoes, grated
- 1/2 medium onion, thinly sliced
- 1 1/2 cups extra virgin olive oil
- 1/4 cup Sherry vinegar
- 1 bay leaf
- 3 allspice berries
- 3-4 thyme sprigs
- Salt, to taste
- Freshly ground black pepper, to taste
- Toasted bread slices, for serving
Instructions
- Clean the mushrooms and cut them into slices. It’s recommended to clean them with a damp paper towel to avoid them becoming mushy.
- In a large pan, heat the olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
- Add the grated tomatoes to the pan and cook for another 5 minutes, stirring occasionally.
- Stir in the Sherry vinegar, bay leaf, allspice berries, and thyme sprigs. Season with salt and freshly ground black pepper to taste.
- Add the sliced mushrooms to the pan and gently stir to coat them in the marinade. Cook for 5 minutes, ensuring the mushrooms are well covered with the sauce.
- Remove the pan from heat and let the mushrooms cool in the marinade.
- Transfer the mushrooms and marinade to a container and refrigerate for at least 24 hours to allow the flavors to develop.
- Serve the marinated mushrooms on slices of toasted bread, allowing the juices to soak into the bread.
Notes
For best flavor, let the mushrooms marinate for at least 24 hours. The escabeche can be stored in the refrigerator for several weeks. Use a variety of wild mushrooms for a more complex flavor. Serve on toasted bread to soak up the delicious marinade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 150
- Fat: 18
- Carbohydrates: 4
- Fiber: 1
- Protein: 2
- Cholesterol: 0