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Mushrooms in Escabeche

Mushrooms in Escabeche

Mushrooms in Escabeche - a delicious Spanish tapa made with mushrooms marinated in vinegar and herbs.

Course Appetiser
Cuisine Spanish
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Manuela Zangara


  • 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


  1. 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.
  2. Add the wine and water and keep simmering until it reduces by half.
  3. Add the sliced mushrooms, pepper corns, cloves, bay leaf, rosemary, thyme, chilly flakes and salt.
  4. Add the remaining extra virgin olive oil and cook, uncovered, for 25 minutes.
  5. 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.

Recipe 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.