Sauteed shishito peppers and mushrooms

sauteed shishito peppers with mushrooms and bacon

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  • 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


  1. 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.
  2. 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.


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