Grilled Mushroom Escabèche

Grilled Mushroom Escabèche

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Credit: Guillermo Pernot, Chef, Cuba Libre Restaurant & Rum Bar, Philadelphia
The National Culinary Review, June 2010


6 lbs. medium button mushrooms, stemmed
3 lbs. crimini mushrooms, sliced laterally
18 oz. shiitake mushrooms, stemmed, wide julienne
Oil and salt, as needed
6 oz. red onion, julienne
¼ cup minced garlic
9 oz. red wine vinegar
9 oz. balsamic vinegar
6 oz. lime juice
9 oz. orange juice
9 oz. olive oil
¾ cup granulated sugar
¾ cup chopped Italian parsley
2 T. chopped fresh rosemary
6 T. salt


Method: Toss each mushroom variety in a separate bowl; season with oil and salt. Spread mushrooms on roasting racks; grill in batches. Transfer grilled mushrooms to bowl. Mix onion, garlic, vinegars, juices, olive oil, sugar, parsley, rosemary and salt; pour over warm mushrooms. Mix gently until mushrooms are well-coated. (For maximum flavor, marinate 24-36 hours before serving.)


24 (1 oz.) portions


Side, The National Culinary Review

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