Mushrooms in vinaigrette: Hongos en escabeche
Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre used escobetas (coral mushrooms) the following recipe may be successfully prepared using fresh cultivated mushrooms.
- 2 pounds fresh mushrooms (if using button mushrooms, remove the stems)
- 6 large cloves garlic, peeled and cut in half lengthwise
- 1 cup mild olive oil (not extra virgin)
- 1 large white onion, sliced into thin crescents
- 2 inch stick cinnamon
- 3 cloves
- 8 whole allspice
- 4 sprigs of thyme (or use dried thyme, but not powdered)
- ½ tablespoon dried oregano (not powdered)
- 4 bay leaves
- ½ cup mild vinegar, or to taste
Place the mushrooms in a pot with salted water to cover and boil until just tender. Do not overcook.
Drain and place mushrooms in a large skillet with the hot oil and sauté. Add all the remaining ingredients and stir to combine completely. Remove from heat.
Allow mushrooms to cool, place in an airtight container and allow to marinate in the refrigerator overnight. This dish may be served cold or reheated. In either case, it is usually served with bolillos or French bread.