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Sauteed shishito peppers and mushrooms

sauteed shishito peppers with mushrooms and bacon
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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

  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.

Nutrition

Find it online: https://pickledplum.com/sauteed-japanese-peppers-and-mushrooms/

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