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 portobello mushrooms; 3 garlic; 8 peppercorn; 2 cloves; 1 bay leaf; 1 rosemary; 1 thyme; 450 ml extra virgin olive oil; 300 ml apple cider vinegar; 150 ml white wine; 150 ml water; 1 tsp chili flakes; salt

User Reviews

0

0 reviews

Unrated

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

Mushrooms in Escabeche

Miles Hunt

Report

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

Share:

I Made This!

Be the first!

Print

34 people printed this

Save this

Be the first!

Ingredients

Servings

500 gms portobello mushrooms sliced, 1.1 lbs
3 garlic cloves
8 peppercorn
2 cloves
1 bay leaf
1 rosemary sprig
1 thyme sprig
450 ml extra virgin olive oil 2 cups
300 ml apple cider vinegar 1 1/4 cup
150 ml white wine 2/3 cup
150 ml water 2/3 cup
1 tsp chili flakes
salt to taste

Add Ingredients to Grocery List

Recommended Tools for this Recipe

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.