Sauteed shishito peppers and mushrooms
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 2 1x
- Category: Side
- Cuisine: Japanese
Ingredients
Scale
- 8 dried shiitake mushrooms
- 1/4 cup of water
- 10 button mushrooms (chopped)
- 10 shishito peppers (sliced in half)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic salt
- 2 tablespoons extra virgin olive oil
- 3 slices bacon (chopped bite size)
- salt and pepper to taste
Instructions
- Soak the dried shiitake mushroom in a bowl with 1/4 cup of water for about 10 minutes. When the mushrooms are soft, squeeze out excess liquid back into the bowl. Do NOT throw away! You should have about 1 1/2 tbsp of mushroom water left. Set aside. Remove shiitake mushroom stems, roughly chop and set aside.
- In a pan over medium high heat, add bacon and cook for 2 minutes, until cooked but not crunchy. Add thyme and olive oil and cook for a minute. Turn the heat up to high and add button mushrooms. Cook for about 3-4 minutes, until mushrooms are golden brown. Add shiitake mushrooms and shishito peppers and cook for 3-4 minutes, until mushrooms are caramelized and shishito peppers slightly charred. Turn off the heat and add garlic salt. Stir well and season to taste with salt and pepper. Serve immediately.
Nutrition
- Calories: 396
- Sugar: 26
- Sodium: 989
- Fat: 21
- Saturated Fat: 4
- Carbohydrates: 41
- Fiber: 14
- Protein: 14
- Cholesterol: 13
Find it online: https://pickledplum.com/sauteed-japanese-peppers-and-mushrooms/
