Name: Wild Mushrooms in Herbed Vinaigrette (Setas a la Vinagreta)
Yield: Makes 4–6 servings
Cuisine: American
Ingredients: 4 bay leaves; 2 pounds oyster mushrooms or a combination of varieties; 2 teaspoons salt, or to taste; 2 large oregano sprigs, leaves only; 1 head garlic, separated into cloves and peeled; ½ teaspoon cumin seeds; 10 black peppercorns; 2 large thyme sprigs, leaves only; ¼ cup cider vinegar, diluted with ¼ cup water (see note, page 375); 2 medium carrots, peeled; 2 large white onions; ⅔ cup olive oil; 2 jalapeño chiles

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

When i first started developing a passion for Veracruzan food, my best source of information in between trips was the splendid illustrated cookbook La Cocina Veracruzana by María Stoopen and Ana Laura Delgado, published in 1992 under the auspices of the state government. (In my opinion, it is the finest general work on the food of any Mexican state — an indispensable aid to all who love Veracruzan cooking.) Eve