Mushrooms In Escabeche With Red Bell Peppers And Chiles De Árbol - Gluten Free Recipes

Ingredients

• 9 dried chiles de árbol
• 6 bay leaves
• 2 teaspoons Dijon mustard
• 2 teaspoons dried thyme
• 1 leave Fresh parsley
• 10 garlic cloves, peeled
• 2 Tbsps honey
• 5 Tbsps olive oil, divided, plus 1/2 cup olive oil
• 340 grams oyster mushrooms, broken into small clumps
• 3 red bell peppers
• 118 milliliters Sherry wine vinegar
• 680 grams shiitake mushrooms, stemmed, quartered if large
• 454 grams white onions, halved lengthwise, thinly sliced crosswise
• 118 milliliters white wine vinegar
• 1 Tbsp Worcestershire sauce
• 680 grams button mushrooms, halved or quartered if large