Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol recipes

Mushrooms in Escabèche with Red Bell Peppers and Chiles de Arbol recipes
16 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
Nutrition
137
7% daily value
12 servings
                                       
                                            balanced, low-​sodium, vegetarian, dairy-​free
     

Fat

10% 6

Saturated

4% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

6% 17

Carbs (net)

- 13

Fiber

17% 4

Sugars

- 9

Sugars, added

- 3

Protein

10% 5

Cholesterol

- 0

Sodium

2% 40

Calcium

3% 28

Magnesium

7% 31

Potassium

13% 625

Iron

9% 2

Zinc

12% 1

Phosphorus

25% 173

Vitamin A

6% 54

Vitamin C

48% 43

Thiamin (B1)

11% 0

Riboflavin (B2)

38% 0

Niacin (B3)

38% 6

Vitamin B6

33% 0

Folate equivalent (total)

13% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

4% 1

Vitamin E

9% 1

Vitamin K

7% 9
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