Mushrooms in Vinaigrette (Hongos en Escabeche)

April 06, 2010 By: Megabeth Category: Salads, Side Dishes, Snacks/Appetizers Print This Post Print This Post

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Mushrooms in Vinaigrette (Hongos en Escabeche)

Cinnamon, allspice and cloves paired with mushrooms? Yes…and it was divine. Served cold or warm, it’s a unique accompaniment to any meal.

Our vegetarian club dinner this month featured Mexican recipes and I was looking to do a little something different. According to Karen Graber, author of this recipe:

Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre used escobetas (coral mushrooms) the following recipe may be successfully prepared using fresh cultivated mushrooms.

Although you do have to spend some time cleaning and boiling the mushrooms, it’s a great “make ahead” dish.

Mushrooms in Vinaigrette (Hongos en Escabeche)
from MexConnect

  • 2 pounds fresh mushrooms (if using button mushrooms, remove the stems)
  • 6 large cloves garlic, peeled and cut in half lengthwise
  • 1 cup mild olive oil (not extra virgin) (Note: I reduced this to about 1/2 cup.)
  • 1 large white onion, sliced into thin crescents
  • 2 inch stick cinnamon (Note: I used about a teaspoon of ground cinnamon.)
  • 3 cloves (Note: I used about 1/2 teaspoon ground cloves.)
  • 8 whole allspice (Note: I used about a teaspoon of ground allspice.)
  • 4 sprigs of thyme (or use dried thyme, but not powdered)
  • ½ tablespoon dried oregano (not powdered)
  • 4 bay leaves
  • ½ cup mild vinegar, or to taste

Place the mushrooms in a pot with salted water to cover and boil until just tender. Do not overcook.

Drain and place mushrooms in a large skillet with the hot oil and sauté.

Add all the remaining ingredients and stir to combine completely. Remove from heat.

Allow mushrooms to cool, place in an airtight container and allow to marinate in the refrigerator overnight. This dish may be served cold or reheated. In either case, it is usually served with bolillos or French bread.

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