Mushroom Escabeche Recipe

Preparation Instructions

1. 1

   Prepare the Mushrooms

   Clean the mixed mushrooms with a damp cloth and cut them into bite-sized pieces.

2. 2

   Cook the Onions and Garlic

   Thinly slice the onion and mince the garlic cloves. In a large pan, heat the Spanish olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another 1-2 minutes until fragrant.

3. 3

   Sauté the Mushrooms

   Add the cleaned and chopped mushrooms to the pan. Sauté them for about 8-10 minutes until they are browned and have released their moisture.

4. 4

   Deglaze the Pan

   Pour in the white wine and let it simmer for about 3-4 minutes, allowing the alcohol to evaporate and the flavors to combine.

5. 5

   Add the Vinegar and Rosemary

   Stir in the sherry vinegar and add the fresh rosemary sprigs. Season with salt and pepper to taste. Cook for an additional 2-3 minutes.

6. 6

   Cool and Serve

   Remove the pan from heat and let the mushroom mixture cool. It can be served warm or chilled, and is best enjoyed with slices of house baguette topped with grated pecorino cheese.