Hongos en Escabeche

Hongos en Escabeche Recipe | Vegetarian Recipe from Uruguay

Region / culture: Uruguay | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Hongos en Escabeche is a traditional Mexican dish that features marinated mushrooms. This dish is bursting with flavor and is perfect for those who love mushrooms and tangy marinades.

History

The recipe for Hongos en Escabeche has been passed down through generations in Mexico. It is a popular dish that is often served at family gatherings and celebrations. The tangy marinade helps to enhance the earthy flavor of the mushrooms, creating a delicious and satisfying dish.

Ingredients

1 kg of pine mushrooms
1 orange peel
1 lemon peel
1 head of garlic
2 or 3 bay leaves
1 onion
1 cup of oil
1 cup of vinegar
1 tsp of salt
2 cups of water

How to prepare

Clean the mushrooms, cut them into pieces, and boil them in water for 10 minutes.

Marinade

Heat oil in a pan, then add orange peel and lemon. Cook them for a while.
Add sliced onions, whole garlic cloves, bay leaf, vinegar, water, and salt.
Allow it to cook for some time.
Add the previously boiled mushrooms.
Let them absorb the flavor of the marinade. The longer they marinate, the better they will taste.

Variations

You can customize this recipe by adding different herbs and spices to the marinade, such as oregano, cumin, or chili powder. You can also add other vegetables, such as bell peppers or carrots, to the dish.

Cooking Tips & Tricks

Be sure to clean the mushrooms thoroughly before cooking to remove any dirt or debris.

- Boiling the mushrooms before marinating helps to soften them and allows them to absorb the flavors of the marinade more easily.

- The longer you allow the mushrooms to marinate, the more flavorful they will become. Be sure to give them enough time to soak up all the delicious flavors.

Serving Suggestions

Hongos en Escabeche can be served as a side dish or as a topping for tacos, tostadas, or salads. It pairs well with grilled meats and seafood.

Cooking Techniques

The key to making delicious Hongos en Escabeche is to allow the mushrooms to marinate for a sufficient amount of time. This will help them absorb the flavors of the marinade and become more flavorful.

Ingredient Substitutions

If you don't have pine mushrooms, you can use any other type of mushrooms for this recipe. You can also use different types of vinegar, such as white vinegar or apple cider vinegar.

Make Ahead Tips

You can prepare the marinade for Hongos en Escabeche ahead of time and store it in the refrigerator until you are ready to use it. This will allow the flavors to meld together and become more intense.

Presentation Ideas

Serve Hongos en Escabeche in a decorative bowl or on a platter garnished with fresh herbs, such as cilantro or parsley. You can also serve it with a side of tortilla chips or crusty bread.

Pairing Recommendations

Hongos en Escabeche pairs well with a variety of dishes, such as grilled chicken, steak, or fish. It also goes well with rice, beans, or a fresh green salad.

Storage and Reheating Instructions

Hongos en Escabeche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in a pan and heat it over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Hongos en Escabeche contains approximately 200 calories.

Carbohydrates

Each serving of Hongos en Escabeche contains approximately 10 grams of carbohydrates.

Fats

Each serving of Hongos en Escabeche contains approximately 15 grams of fats.

Proteins

Each serving of Hongos en Escabeche contains approximately 5 grams of proteins.

Vitamins and minerals

Hongos en Escabeche is a good source of vitamin C, potassium, and iron.

Alergens

This dish contains mushrooms and garlic, which may be allergens for some individuals.

Summary

Hongos en Escabeche is a flavorful dish that is relatively low in carbohydrates and calories. It is a good source of healthy fats and proteins, as well as vitamins and minerals.

Summary

Hongos en Escabeche is a delicious and flavorful dish that is perfect for mushroom lovers. This traditional Mexican recipe is easy to make and can be customized to suit your taste preferences. Enjoy this dish as a side or topping for your favorite dishes for a burst of tangy flavor.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. As soon as I walked in, I was greeted by the most amazing aroma - a combination of vinegar, garlic, and herbs that made my mouth water.

Maria was busy chopping mushrooms and onions, her hands moving with a grace that only comes from years of practice. She smiled at me and beckoned me to come closer. "I'm making hongos en escabeche," she said, her eyes twinkling with excitement. "It's a family recipe that has been passed down for generations."

I watched in awe as Maria worked her magic in the kitchen, adding a dash of this and a pinch of that with the confidence of a seasoned chef. She explained to me that hongos en escabeche is a traditional Mexican dish made with mushrooms marinated in a tangy vinegar-based sauce. It can be served as a side dish or as a topping for tacos, tostadas, or even grilled meats.

As the mushrooms simmered on the stove, Maria regaled me with stories of her own grandmother, who was a culinary genius in her own right. She told me how her abuela would spend hours in the kitchen, creating dishes that were not only delicious but also filled with love and memories.

I listened intently to Maria's stories, soaking in every detail like a sponge. I could feel the passion and pride in her voice as she spoke about her family's culinary heritage. And as she served me a plate of the most delicious hongos en escabeche I had ever tasted, I knew that I had to learn how to make this dish myself.

Over the next few weeks, Maria patiently taught me the secrets of making hongos en escabeche. She showed me how to select the freshest mushrooms, how to sauté them until they were golden brown, and how to create the perfect balance of flavors in the marinade.

I practiced diligently in my own kitchen, making batch after batch of hongos en escabeche until I had perfected the recipe. And with each bite, I could feel a connection to my own family's culinary roots, a sense of pride in carrying on a tradition that had been passed down through the generations.

Now, whenever I make hongos en escabeche, I think of Maria and her abuela, of the stories they shared and the love they poured into their cooking. And I am grateful for the lessons they taught me, not just about food, but about family, tradition, and the power of a good meal to bring people together.

As I sit here in my kitchen, stirring a pot of simmering mushrooms and onions, I can't help but smile. I may not have Maria's grace or her years of experience, but I have something even more precious - a passion for cooking and a love for sharing that passion with others.

And so, as I serve up a steaming plate of hongos en escabeche to my own family and friends, I know that I am carrying on a tradition that will live on for generations to come. And for that, I am truly grateful.