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 lb (450 g) fresh porcini mushrooms or any other flavorful wild mushroom
- 2 medium tomatoes, grated
- 1/2 medium onion, thinly sliced
- 1 1/2 cups (360 ml) extra virgin olive oil
- 1/4 cup (60 ml) 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