I love Spanish food, just as much as I love Spain. I really like the flavours and its simplicity and it reminds me of summer time, seaside and holidays! I enjoy making tapas, especially when I have people over or for special occasions. It’s a fun way to serve and taste many different dishes. I made these Mushrooms in Escabeche for New Year’s Eve and we all loved them! Escabeche is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages. In Spain it usually consists in cooking the food in a mixture of vinegar, white wine and olive oil, seasoned with herbs and spices. It is an amazing vegetarian option for all tapas lovers! Buen provecho!
Mushrooms in Escabeche
Mushrooms in Escabeche - a delicious Spanish tapa made with mushrooms marinated in vinegar and herbs.
- 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
Lightly fry the garlic cloves in 4 tbsp of extra virgin olive oil. Add the apple cider vinegar and bring to the boil. Then simmer until it reduces by half.
Add the wine and water and keep simmering until it reduces by half.
Add the sliced mushrooms, pepper corns, cloves, bay leaf, rosemary, thyme, chilly flakes and salt.
Let it cool down completely, then put in a glass airtight container and refrigerate it for 3 days before eating to allow for the flavors to fully develop. Serve at room temperature.
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.