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Mushrooms in Escabeche
Mushrooms in Escabeche - a delicious Spanish tapa made with mushrooms marinated in vinegar and herbs.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8
Course:
Appetizer
Cuisine:
Spanish
Ingredients
- 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
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.