Ingredients for Mushrooms in Escabèche with Red peppers and Chillies de Arbol

• 3 peperoni rossi

• 80ml olive oil, divided, plus 120ml olive oil

• 675g button mushrooms, halved or quartered if large

• 675g shiitake mushrooms, stemmed, quartered if large

• 350g oyster mushrooms, broken into small clumps

• 9 dried chillies de árbol*

• 450g white onions, halved lengthwise, thinly sliced crosswise

• 10 garlic cloves, peeled

• 6 foglie di alloro

• 2 cucchiai di miele

• 1 cucchiaio di salsa Worcestershire

• 2 cucchiaini di timo essiccato

• 2 cucchiaini di senape di Digione

• 120ml aceto di vino bianco

• 1/2 cup Sherry wine vinegar

• Fresh parsley leaves

Char peppers over gas flame or in grill until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed peppers, then cut lengthwise into 1/4-inch-wide strips.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add button mushrooms; sprinkle with salt and pepper and sauté until mushrooms are softened but still hold shape, about 7 minutes. Transfer mushrooms to large bowl. Add 2 tablespoons oil to same skillet. Add shiitake mushrooms; sprinkle with salt and pepper and sauté until soft, about 5 minutes. Transfer mushrooms to same bowl. Heat 1 tablespoon oil in same skillet. Add oyster mushrooms; sprinkle with salt and pepper and sauté until soft, about 4 minutes. Transfer mushrooms to same bowl; reserve skillet.

Toast chillies de árbol in small skillet over high heat until just beginning to darken, about 15 seconds. Transfer 3 chillies to spice mill and finely grind; reserve remaining whole chillies.

Heat 120ml oil in reserved skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add garlic and next 5 ingredients, 1/4 teaspoons of ground chillies de árbol, and remaining 6 whole chillies de árbol; stir to coat. Add 725ml water and both vinegars; season generously with salt. Bring to boil, stirring frequently, then pour vinegar mixture over mushrooms in bowl. Add red pepper strips. Cool completely. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.)

Strain mushroom escabeche over large bowl. Arrange drained mushrooms on large platter; discard garlic cloves and bay leaves. Drizzle mushrooms with some of marinade. Garnish with parsley leaves and serve.

*Available at some supermarkets, specialty foods stores, and Latin markets.

Avvertenza

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