Wild Mushroom Escabeche with Mackerel and Pickles

Wild Mushroom Escabeche with Mackerel and Pickles
Cooking Time: 30 minutes
Recipe Category: Signature cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

A fresh and elegant proposal that combines the deep flavor of Laumont frozen wild mushrooms with the delicate texture of mackerel marinated in soy and citrus. The pickled candied vegetables provide sweetness and balance, while the pickled red onion and gherkins, along with fresh dill, add an aromatic touch and a pop of color that balances the dish. A light plate full of nuances, perfect to serve cold or lukewarm, where the wild product is the true protagonist.

  • Keywords:
  • Escabeche de setas silvestes
Nutritional Values for Wild Mushroom Escabeche
  • Calories: ~540 kcal
  • Protein: ~35 g
  • Carbohydrates: ~8 g
  • Fat: ~30 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the wild mushroom escabeche

For the escabeche:
400 g Laumont frozen wild mushroom mix
2 onions
2 carrots
4 garlic cloves
1 bay leaf
200 g extra virgin olive oil
100 g white wine vinegar
Salt and pepper to taste
For the mackerel:
1 mackerel
200 g fine salt
200 g sugar
50 g soy sauce
20 g lemon juice
10 g rice vinegar
100 g water
For the finishing touch (and pickling liquid):
Red onion
Gherkins (pickles)
Fresh dill leaves
415 g water
Zest of 1 lemon, 1 lime, and 1/2 orange
210 g honey vinegar
210 g apple cider vinegar
2 cardamom pods
4 g fresh ginger
20 g salt
6 g sugar
Fresh dill leaves

Step-by-step instructions to prepare the wild mushroom escabeche with mackerel

  1. Prepare the escabeche
    In a pot, heat the olive oil and add the onion, carrot, sliced garlic, and bay leaf. Cook over medium-low heat until the vegetables are tender and lightly caramelized. Next, turn the heat to high and add the Laumont Wild Mushrooms directly from the freezer. Sauté vigorously until the excess water evaporates and they are well integrated with the vegetables. Add the vinegar, salt, and pepper, and let it simmer over low heat for about 10 minutes. Allow it to cool to room temperature or store in the refrigerator if prepared in advance.
  2. Prepare and marinate the mackerel
    Start with a large whole mackerel. Fillet it carefully, remove the central bone, and use tweezers to pull out any fine pin bones. Cover the fillets with a mixture of salt and sugar and let them rest in the fridge for 1 hour to lightly cure. Rinse with cold water and pat dry thoroughly with paper towels. Place the fillets in a container and cover them with the soy sauce, lemon juice, and rice vinegar. Let marinate in the cold for 30 minutes. Remove from the liquid and carefully peel off the thin outer skin of the mackerel to achieve a smoother, more pleasant texture. Cut the mackerel into your desired portion sizes and make small scores on the skin with a knife, as shown in the photo, to improve presentation and ease of eating.
  3. Prepare the pickling mixture
    In a pot, heat the water, salt, and sugar until they reach a boil. Remove from the heat and add the vinegars, citrus peels, cardamom, and fresh ginger. Let it infuse off the heat for 10 minutes so the aromas blend without boiling. Reduce the mixture to one-sixth of its original volume to concentrate the flavors. Strain and let cool completely. Pour the mixture over the julienned red onion and sliced gherkins, and let them pickle in the refrigerator for at least 24 hours.
  4. Assembly and presentation
    Serve the escabeche cold or lukewarm, placing a base of mushrooms and vegetables on the plate. Arrange the marinated mackerel loin on top, cut into portions if preferred. Finish with the well-drained citrus pickles, a few drops of their reduced juice to add freshness, and fresh dill leaves.

Total preparation time: 2 hours and a half