Description
This mushroom escabeche consists of mushrooms cooked in Sherry vinegar, white wine and olive oil, seasoned with bay leaves, black pepper and herbs.
Ingredients
Units
Scale
- 1lb (500g) mushrooms
- 4 shallots
- 3 cloves garlic
- 4/5 cup (200ml) Sherry vinegar
- 4/5 cup (200ml) good white wine
- 3/5 cup (150ml) water
- 2 2/5 cups (600ml) virgin olive oil
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp salt
- 1 pinch rosemary
Instructions
- Thoroughly clean the mushrooms, cut off their feet. Wash in a colander, rinse and slice. Set aside.
- Finely chop the shallots and sauté in a heavy pot in 4 tbsp of the virgin olive oil until translucent.
- Add the vinegar and reduce the liquid by half, until the shallots begin to brown and caramelize (10-15 minutes).
- Add the white wine and the water, and again reduce by half (another 8-10 minutes).
- Add the sliced mushrooms, the whole peeled cloves of garlic, the seasonings and remaining oil, and cook everything together 25 minutes.
- Check the seasoning and add more salt if needed. Let cool the escabeche and keep it in the refrigerator for three days before eating, for the flavors to meld.
Notes
- Well refrigerated it can easily last two or three weeks, because the oil rises to the surface and insulates the mushrooms from the ambient.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 200