Traditionally, escabeche refers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.

Servings: Makes 12 servings.

Ingredients
3 red bell peppers

5 tablespoons olive oil, divided, plus 1/2 cup olive oil
1 1/2 pounds button mushrooms, halved or quartered if large
1 1/2 pounds shiitake mushrooms, stemmed, quartered if large
3/4 pound oyster mushrooms, broken into small clumps

9 dried chiles de �rbol*

1 pound white onions, halved lengthwise, thinly sliced crosswise
10 garlic cloves, peeled
6 bay leaves
2 tablespoons honey
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons Dijon mustard
1/2 cup white wine vinegar
1/2 cup Sherry wine vinegar

Fresh parsley leaves

Preparation
Char peppers over gas flame or in broiler until blackened on all sides.
Enclose in paper bag 15 minutes. Peel and seed peppers,
then cut lengthwise into 1/4-inch-wide strips.

Heat 2 tablespoons oil in heavy large skillet over high heat.
Add button mushrooms; sprinkle with salt and pepper and saut� until mushrooms are
softened but still hold shape, about 7 minutes.
Transfer mushrooms to large bowl. Add 2 tablespoons oil to same skillet.
Add shiitake mushrooms; sprinkle with salt and pepper and saut� until soft, about 5 minutes.
Transfer mushrooms to same bowl. Heat 1 tablespoon oil in same skillet.
Add oyster mushrooms; sprinkle with salt and pepper and saut� until soft, about 4 minutes.
Transfer mushrooms to same bowl; reserve skillet.

Toast chiles de �rbol in small skillet over high heat until just beginning to darken, about 15 seconds.
Transfer 3 chiles to spice mill and finely grind; reserve remaining whole chiles.

Heat 1/2 cup oil in reserved skillet over medium heat.
Add onions and saut� until translucent, about 10 minutes.
Add garlic and next 5 ingredients, 1/4 teaspoon of ground chiles de �rbol,
and remaining 6 whole chiles de �rbol; stir to coat.
Add 3 cups water and both vinegars; season generously with salt.
Bring to boil, stirring frequently, then pour vinegar mixture over mushrooms in bowl.
Add red pepper strips. Cool completely.
Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.)

Strain mushroom escabeche over large bowl.
Arrange drained mushrooms on large platter; discard garlic cloves and bay leaves.
Drizzle mushrooms with some of marinade.
Garnish with parsley leaves and serve.

*Available at some supermarkets, specialty foods stores, and Latin markets.

Kitchen tip: Reserve the juices from the marinated mushrooms.
Any leftover mushrooms can be returned to the juices and stored in the refrigerator.
They're a great addition to sandwiches.