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Mushrooms in Escabeche with Red Bell Peppers and Chiles de Árbol


Mushrooms in Escabeche with Red Bell Peppers and Chiles de Árbol Recipe

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
Directions:
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