Peel and cut <quantity>½</quantity> carrot into thin sticks

Trim, peel and thinly slice <quantity>1</quantity> onion

Peel and mince <quantity>1</quantity> garlic clove

Chop <quantity>½<unit>bunch</unit></quantity> of chives

Chop <quantity>½<unit>bunch</unit></quantity> of parsley

Tear <quantity>2<unit>cups</unit></quantity> of oyster mushrooms

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a hot skillet over medium heat

Add the sliced onions, stir and add salt to taste and <quantity>2</quantity> bay leaves. Stir until softened

Add the carrot and the garlic

Add black pepper to taste and <quantity>1<unit>tsp</unit></quantity> of smoked paprika

Add <quantity>1<unit>tbsp</unit></quantity> of sherry vinegar and <quantity>½<unit>tbsp</unit></quantity> of sugar. Stir until the sugar dissolves and remove from the heat

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a hot skillet over medium heat

Sear the mushrooms on both sides until golden brown

Combine the seared mushrooms and the sautéed vegetables and add the chopped herbs. The mushroom escabeche is ready, but it's much better if you let it rest in the fridge overnight

Enjoy!