Hongos En Escabeche; Mushrooms Sauteed With Vinegar |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From . There is a nice contrast between the browned, flavorful crust and the juicy interior. Use small button or cremini mushrooms, or cut larger ones into halves or quarters. These mildly-vinegared mushrooms are versatile and easy. If you serve them with a Mexican meal garnish them with cilantro, but you could just as easily use parsley and include them on a Spanish tapas spread. Change to a red wine vinegar or (a smaller amount) of aged balsamic for an Italian meal. Ingredients:
1 -2 tablespoon olive oil, plus more (to garnish) |
4 garlic cloves, thinly sliced |
1 lb small mushroom |
1/2 teaspoon kosher salt |
3 tablespoons sherry wine vinegar |
1 bunch cilantro leaf |
Directions:
1. Put the olive oil in a medium skillet over medium-high heat. When it is shimmering, add the garlic and saute for 20 seconds. Add the mushrooms and salt, and saute until browned in spots and cooked through, but still retaining their shape.
2. Add the vinegar and toss through; continue cooking until absorbed. Taste and adjust seasoning. Turn off the heat, allow to cool slightly, and garnish with the cilantro and an additional drizzle of olive oil. Serve warm.
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