Description
Marinated porcini mushrooms in a escabeche of tomato, onion, olive oil, vinegar and spices, served on toast.
Ingredients
Scale
- 1 pound fresh porcini mushrooms or any other flavorful wild mushroom
- 2 medium tomatoes
- 1/2 medium onion
- 1 1/2 cups extra virgin olive oil
- 1 bay leaf
- 3 allspice berries
- 3–4 thyme sprigs
- 1/4 cup Sherry vinegar
- Salt to taste
Instructions
- 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.
- Dice the onion and fry in a few tablespoons of the olive oil until translucent and wilted.
- 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.
- 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.
- Serve on nice slices of good country bread. Enjoy.
- Prep Time: 15 mins
- Cook Time: 15 mins