In my travels out west, I see shishito peppers on menus. They are a small green, crisp pepper with a very mild heat level. I mainly cook them very simply- blistered over high heat with a little salt and pepper. They are a good counterpoint flavor and texture to a steak or a thick chop.
While my husband is perfectly fine searing them and topping a nice ribeye with them, I prefer to incorporate them in a side dish. As they are such a nice accompaniment to steaks, I picked up some shiitake mushrooms and made a quick sautée. The dish came out awesome, and the contrasting texture and flavor of the shishitos gave the shiitakes a nice boost. The lovely green hue of the peppers lends a nice visual appeal as well.
I cooked this dish in only 10-12 minutes from prep to plate. That’s one reason it is one of my favorites, as it can be added quickly or last minute.