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Marinated Mushrooms (Champinones en Escabeche)

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(Recipe ID: 764)

Serves 12

Preparation time: 10 minutes plus cooling; Cook time: 25 minutes

Source: Chef Joseph Lowery

Nice appetizer or cocktail food- nice for vegetarians , as well.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 pounds Mushrooms, cleaned with stems cut off evenly with the cap
  • 1/4 cup Olive Oil *
  • 3 cloves Garlic, minced and mashed
  • 1 teaspoon Oregano *
  • 1 teaspoon Thyme *
  • 3 Tablespoons Parsley, finely chopped
  • 3/4 teaspoon Hot Pepper Flakes *
  • 1 Tablespoon Paprika
  • 1/2 cup Dry Red Wine
  • 1 teaspoon Salt
  • Pinch of Sugar
  • 1/2 teaspoon Black Pepper *


  1. Heat the oil in a large saute pan.  Add garlic, oregano, thyme, parsley, pepper flakes and paprika and cook over a moderate heat for 2 minutes.
  2. Increase heat, add mushrooms and stir to coat them with the herbal mixture.
  3. Stir in the vinegar, wine, salt, sugar and pepper.  Bring to a boil, lower the heat to simmer and cook for 15 minutes
  4. Remove mushrooms and sauce from pan and cool in a non-reactive bowl.  When cool, cover and refrigerate up to 24 hours before serving.  Serve with toothpicks.

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