Recipe by Adrian Villarreal
9/1/18
Roasted mushrooms:
5 lbs mushrooms, mild and meaty (button, oyster or hen of the woods are ideal)
½ cup olive oil (or as needed)
¼ cup garlic sliced
1 cup onions diced
½ cup guajillo peppers, or other smoky non spicy dry chili pepper
1 bunch cilantro
2 ea lime, juiced
TT salt
As needed tortillas
Squash escabeche:
4 cups crookneck, zucchini or other summer squash, sliced
2 cups escabeche base
As needed salt
Salad:
3 cups melon, sliced
3 cups tomato (heirloom or slicer), chunks of
3 cups cucumber, thick sliced
1 1/2 cups salty crumbly cheese
TT fresh herbs (mix of chives, parsley, basil or as available)
As needed salt & fresh cracked black pepper
method:
Salt, squash, let rest. 10 minutes later pat dry and mix with as much escabeche as needed. Reserve. Blend some escabeche to a dressing consistency.
With mushrooms prepped. Add oil to a large, heavy sauté pan and place on high heat. Once oil is shimmering add mushroom without overcrowding pan. Season to taste. Keep on high heat and sauté until mushrooms lose their water and start to golden in color. Add onion and garlic, peppers. Cook until mushroom deepen in color and onions garlic start to caramelize, finish with cilantro and lime.
Dress salad with blended escabeche and fresh herbs.
Serve the mushrooms on a tortilla or tostada as desires with squash on top, and salad on the side.
Escabeche base:
PART A
2 cups EVOO
1 cup carrots, dice
1 cup bell peppers, diced
2 cups Onions, sliced quarter moons
10 ea garlic cloves, sliced
PART B
1 bunch parsley
5 ea star anise
5 ea cloves
1 TBS coriander seeds
1 TBS whole peppercorn
PART C
1 1/2 cups vinegar, white
1/2 cup lemon juice, fresh
1/2 cup lime juice, fresh
1/2 cup orange juice, fresh
2 TBS salt
METHOD
Mix A & add B in preferably wrapped in cheese cloth with twine. Bring to a “boil” on stove while stirring, till veggies get tender. Pull off stove, add C. Reserve
