Shishitos and Shiitakes

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.


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Shishitos and Shiitakes

  • Total Time: 10 minutes
  • Yield: 3 people 1x


Fast, easy and packing a lot of flavor, this dish will help make dinner a cinch and still be a great complement to any chop or steak.


  • 1 TBS olive oil
  • 2 cups shiitakes (stems trimmed and sliced)
  • 1 tsp garlic (minced)
  • 68 shitake peppers (stemmed, seeded and sliced)
  • 2 TBS unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp black pepper


  1. Cut caps from shishitos, stem, remove seeds and slice peppers
  2. Trim hard bottoms from shiitakes, then slice caps
  3. over medium high heat in a skillet, add olive oil, then shiitakes. Cook for 1-2 minutes, then add shishitos.
  4. cook for 2-3 minutes, then add butter and garlic. cook until butter is melted. Add worcestershire. cook until worcestershire has been absorbed into mushrooms. Remove from heat and serve.
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes

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