Name: Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol
Yield: Makes 12 servings
Ingredients: 3 red bell peppers; 5 tablespoons olive oil, divided, plus 1/2 cup olive oil; 1 1/2 pounds button mushrooms, halved or quartered if large; 1 1/2 pounds shiitake mushrooms, stemmed, quartered if large; 3/4 pound oyster mushrooms, broken into small clumps; 9 dried chiles de árbol*; 1 pound white onions, halved lengthwise, thinly sliced crosswise; 10 garlic cloves, peeled; 6 bay leaves; 2 tablespoons honey; 1 tablespoon Worcestershire sauce; 2 teaspoons dried thyme; 2 teaspoons Dijon mustard; 1/2 cup white wine vinegar; 1/2 cup Sherry wine vinegar; Fresh parsley leaves

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Mushrooms in Escabèche with Red Bell Peppers and Chiles de ArbolPornchai Mittongtare

Traditionally, escabeche refers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.

Kitchen tip:

Reserve the juices from the marinated mushrooms. Any leftover mushrooms can be returned to the juices and stored in the refrigerator. They're a great addition to sandwiches

Recipe notes

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