Mushrooms in Escabeche

Name: Mushrooms in Escabeche
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 serving
Ingredients: 500 gms – 1.1 lbs. Portobello Mushrooms; 3 garlic cloves; 8 pepper corns; 2 cloves; 1 bay leaf; 1 sprig of rosemary; 1 sprig of thyme; 450 ml – 2 cups extra virgin olive oil; 300 ml – 1 ¼ cup apple cider vinegar; 150 ml – 2/3 cup white wine; 150 ml – 2/3 cup water; 1 tsp chilly flakes; salt to taste

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Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
8
Course
Appetizer
Cuisine
Spanish

Mushrooms in Escabeche

Miles Hunt

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Mushrooms in Escabeche - a delicious Spanish tapa made with mushrooms marinated in vinegar and herbs.

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Ingredients

Servings

500 gms – 1.1 lbs. Portobello Mushrooms sliced
3 garlic cloves
8 pepper corns
2 cloves
1 bay leaf
1 sprig of rosemary
1 sprig of thyme
450 ml – 2 cups extra virgin olive oil
300 ml – 1 ¼ cup apple cider vinegar
150 ml – 2/3 cup white wine
150 ml – 2/3 cup water
1 tsp chilly flakes
salt to taste

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Notes

You can keep it in the fridge for 2 week, just make sure the mushrooms are always covered by the oil. This can also be canned and kept for months after sterilization.