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.
- 1 TBS olive oil
- 2 cups shiitakes stems trimmed and sliced
- 1 tsp garlic minced
- 6-8 shitake peppers stemmed, seeded and sliced
- 2 TBS unsalted butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Cut caps from shishitos, stem, remove seeds and slice peppers
- Trim hard bottoms from shiitakes, then slice caps
- over medium high heat in a skillet, add olive oil, then shiitakes. Cook for 1-2 minutes, then add shishitos.
- 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.