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Bumgarner Winery

Mushroom Escabeche

Mushroom Escabeche
Recipe Date:
Cook Time:
Imperial (US)
You cannot go wrong with these delightful, marinated mushroom tapas. They pair well with Bumgarner reds. This pairing was featured on KCRA Channel 58 Wine Down Wednesday on February 13, 2019. Jennifer Bumgarner paired this with the Bumgarner 2015 Tempranillo.
  • 1 lb mushrooms, sliced
  • 4 shallots, chopped
  • 3 cloves garlic, whole peeled
  • 7/8 cup Sherry vinegar
  • 7/8 cup white wine
  • 7/8 cup water
  • 2 1/2 cups olive oil
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 tsp salt
  • 1 pinch rosemary
  • Clean the mushrooms, removing stems.
  • Saute´ chopped shallots in 4 tbsp. olive oil, until translucent.
  • Add the vinegar, continue to cook another 10-15 min. until the shallots begin to caramelize and the liquid is reduced by half.
  • Add the white wine and water, and cook for another 8-10 min. reducing by half again.
  • Add the garlic, mushrooms, bay leaf, peppercorns, salt, rosemary and remaining olive oil and cook for another 25 minutes. Taste, adding more salt, if desired.
  • Let cool and keep refrigerated for a few days to enhance flavor.
  • Enjoy over two to three weeks refrigerated.
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