MUSHROOMS IN ESCABèCHE WITH RED BELL PEPPERS AND CHILES DE ARBOL

Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol image

Traditionally, _escabeche_ refers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.

Provided by Roberto Santibañez

Yield Makes 12 servings

Number Of Ingredients 16

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Ingredients

3 red bell peppers
5 tablespoons olive oil, divided, plus 1/2 cup olive oil
1 1/2 pounds button mushrooms, halved or quartered if large
1 1/2 pounds shiitake mushrooms, stemmed, quartered if large
3/4 pound oyster mushrooms, broken into small clumps
9 dried chiles de árbol*
1 pound white onions, halved lengthwise, thinly sliced crosswise
10 garlic cloves, peeled
6 bay leaves
2 tablespoons honey
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons Dijon mustard
1/2 cup white wine vinegar
1/2 cup Sherry wine vinegar
Fresh parsley leaves

Steps:

Char peppers over gas flame or in broiler 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 chiles de árbol in small skillet over high heat until just beginning to darken, about 15 seconds. Transfer 3 chiles to spice mill and finely grind; reserve remaining whole chiles.
Heat 1/2 cup oil in reserved skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add garlic and next 5 ingredients, 1/4 teaspoon of ground chiles de árbol, and remaining 6 whole chiles de árbol; stir to coat. Add 3 cups 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.