Marinated Mushrooms

Name: Marinated Mushrooms
Yield: Serves four
Cuisine: Spanish
Ingredients: 50 ml/2 fl oz/¼ cup water; 2 cloves; 225 g/8 oz/3 cups button (white) mushrooms, trimmed; salt and ground black pepper; salt and ground black pepper; chopped fresh parsley, to garnish; 30 ml/2 tbsp olive oil; 1 small onion, very finely chopped; 1 garlic clove, finely chopped; 15 ml/1 tbsp tomato purée (paste); 15 ml/1 tbsp tomato purée (paste); 50 ml/2 fl oz/¼ cup amontillado sherry

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Champiñones en escabeche is a good way to serve mushrooms in summer, and makes a refreshing alternative to the ever-popular mushrooms fried in garlic. Serve with plenty of crusty bread to mop up the delicious juices.

Ingredients

30 ml/2 tbsp olive oil
1 small onion, very finely chopped

Europe
Spain
Supper
Vegan
Gluten-free
Summer

Method

Heat the oil in a pan. Add the onion and garlic and cook until soft. Stir in the tomato purée, sherry, water and the cloves and season with salt and black pepper. Bring to the boil, cover and simmer gently for 45 minutes, adding more water if it becomes too dry.

Ingredients

Method

Photos