Tidecourt Mushroom Escabeche

Name: Tidecourt Mushroom Escabeche
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: 1½ cups Arbequina EVOO (360 ml) Olive Oil; 4 thyme sprigs Thyme; 1 rosemary sprig Rosemary; 1 bay leaf Bay Leaf; 3 garlic cloves Garlic; 4 beech mushroom clusters Mushroom; 2 Tbsp sweet paprika (30 ml) Paprika; ¼ cup sherry vinegar (60 ml) Sherry Vinegar; ¼ cup Kikkoman soy (60 ml) Soy Sauce; sea salt (2 g) Salt; pepper (0.5 g) Pepper

Independent adaptation of a publicly published Mark Dommen recipe. Not affiliated with, sponsored by, or endorsed by Mark Dommen.

From a starred kitchen.

Ratio

Olive Oil 360 mlPaprika 30 mlSherry Vinegar 60 mlSoy Sauce 60 ml

Ingredients

Olive Oil — 1½ cups Arbequina EVOO (360 ml)
Thyme — 4 thyme sprigs
Rosemary — 1 rosemary sprig
Bay Leaf — 1 bay leaf
Garlic — 3 garlic cloves
Mushroom — 4 beech mushroom clusters
Paprika — 2 Tbsp sweet paprika (30 ml)
Sherry Vinegar — ¼ cup sherry vinegar (60 ml)
Soy Sauce — ¼ cup Kikkoman soy (60 ml)
Salt — sea salt (2 g)
Pepper — pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Olive Oil, Paprika, Sherry Vinegar, Soy Sauce.
Add finishing notes: Thyme, Rosemary, Bay Leaf, Garlic, Mushroom, Salt.
Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 5 stars · 0 national awards

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Provenance

Mark Dommen. Californian / seafood. Cited awards include: Michelin (One Market, San Francisco, historical 2008–2012).

Originally published as Mushroom Escabeche (Sherry–Soy).

Adapted from a Mark Dommen recipe (Mark Dommen / CIA ProChef × Kikkoman).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mark Dommen / CIA ProChef × Kikkoman (published as “Mushroom Escabeche (Sherry–Soy)”). Full citation lives in Provenance.

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