Wild Mushrooms in Herbed Vinaigrette (Setas a la vinagreta)
When there are no other vegetables at the green market, I can always find a variety of “wild” mushrooms. These “wild” mushrooms in vinaigrette is a favorite recipe for my buffet parties because I can make them ahead of time which only heightens the flavor. It also makes a great vegan or vegetarian taco filling.
Ingredients
- 2 pounds oyster mushrooms or a combination of varieties
- ½ teaspoon whole cumin
- 10 black peppercorns
- 2 sprigs thyme leaves only
- 2 sprigs oregano leaves only
- 1 head garlic separated into cloves and peeled
- ⅔ cup olive oil divided
- 2 large white onions
- 2 medium-sized carrots
- 2 jalapeño chiles
- ¼ cup cider vinegar diluted with ¼ cup water, divided
- 4 bay leaves
- 2 teaspoons salt or to taste
Instructions
- Wipe the mushrooms clean with a damp cloth or paper towels if they appear dusty or gritty. Trim away any ragged or spoiled-looking bits. Set aside.
- Make a seasoning paste as follows, using either a large mortar and pestle or a combination of an electric coffee or spice mill and food processor: Grind the cumin and pepper to a powder in a mortar or spice mill. Either add the thyme, oregano, and garlic to the spices in the mortar and pound to a paste, or purée them together in a food processor and add the ground spices. In a small, heavy skillet, heat about 2 tablespoons of the oil to rippling over medium heat. Add the garlic-herb paste and fry, stirring, for 2-3 minutes. Set aside.
- Cut the onions and carrots into thin slices. Stem and seed the chiles and cut into fine julienne. Choose a skillet large enough to hold all these and the mushrooms, or plan on dividing the ingredients between two skillets.
- Heat the remaining oil over medium-high heat until fragrant. Add the onions, carrots, and chiles and cook, stirring, for 2 minutes or until the onions are just about translucent. Add the mushrooms and half of the diluted vinegar. Cook stirring and tossing to distribute evenly, for 5-7 minutes or until the mushrooms have released their juices. Stir in the reserved garlic paste, remaining diluted vinegar, and bay leaves. Season with salt to your preference and cook, uncovered, over low heat for 15 minutes or until the juices are nearly evaporated and the flavors are well blended.
- Let cool to room temperature before transferring to storage containers. It will keep in the refrigerator, well covered, for a week to 10 days.
Notes
NOTE: I know it’s not at all Veracruzan, but I have become captivated by a flavored vinegar from Switzerland that makes absolutely wonderful setas a la vinagreta. If you are lucky enough to find it (Kressi brand, sold in specialty food shops), try using ½ cup, undiluted, instead of the ¼ cup cider vinegar.
Nutrition
Calories: 448kcalCarbohydrates: 26gProtein: 9gFat: 37gSaturated Fat: 5gSodium: 1230mgPotassium: 1211mgFiber: 8gSugar: 7gVitamin A: 5333IUVitamin C: 17mgCalcium: 67mgIron: 4mg
