• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Cooking in a house on a hill

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
  • Pick your protein
    • Chicken
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Notes
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
    • Sidebar
  • All recipes
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
    • By Main Protein
      • Chicken
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Notes
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
    • Sidebar
  • About
  • Privacy
  • Contact
You are here: Home / Mushrooms / Pepper garlic mushrooms

Pepper garlic mushrooms

Mushroom lovers, rejoice! This dish is so versatile that you'll want to create version after version after version.

Pepper garlic mushrooms

I cooked this dish for my daughter, Sam, who was a vegetarian at the time. I put two bowls of pepper garlic mushrooms on the dining table after taking photos and everyone who passed by them — her father, her sister and her friend, David, who was visiting — kept picking from one bowl. Repeatedly. When one bowl was already empty, Sam complained.

It must be the aroma and the color that first attracted them. But after tasting a piece, they just had to have another, and another. Good thing there were two bowls and one was left untouched. Otherwise, well…

I used brown button mushrooms but there is no reason why you may not substitute some other variety. But using anything other than button mushrooms will, of course, affect the preparation method, cooking time and flavor of the dish.

Large mushrooms like eryngii will need to be cut into bite-size pieces. Oyster mushrooms will shorten the prep and cooking time. So will shimeji.

Using rehydrated dried shiitake will lengthen the prep time but will give the dish a lovely umami flavor. Butter may also not be the ideal oil to use with shiitake. Peanut oil or sesame seed oil, or a combination of these two, might be a better idea. I’ll leave it you to decide which mushroom variety to use.

In other words, there are so many ways to cook this dish. The spices and seasonings might be the same but your choice of mushrooms will create a variant that may taste even better than what I created. I am partial to bell peppers because their subtle sweetness adds the perfect balance to the salt and the tanginess of the lime juice. But you may choose another vegetable with a subtly sweet flavor. Snap peas, green peas or carrot will work well too.

Pepper garlic mushrooms

Connie Veneracion
These pepper garlic mushrooms may be served as cocktail food, side dish or meatless main dish. If served as a cocktail food or side dish, this recipe serves four. If served as a vegetarian main dish, it is good for two.
Pepper garlic mushrooms
Print Pin
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Side Dish
Cuisine International
Servings 4 people

Ingredients
  

  • 500 grams button mushrooms
  • ¼ cup butter
  • 1 ½ teaspoon finely chopped garlic
  • 1 onion - diced
  • 2 to 3 bell peppers - diced
  • 1 ½ to 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lime - halved
  • ¼ cup thinly sliced scallions

Instructions
 

  • Wipe the mushrooms to remove any soil attached to them. Cut into halves (or quarters if they are large).
  • Heat the butter in a frying pan.
  • Saute the garlic, onion and bell peppers for a minute.
  • Add the mushrooms to the sauteed vegetables. Sprinkle with salt and pepper. Cook over medium heat, tossing occasionally, until the mushrooms are just done.
  • Squeeze the juice from half of the lime and stir. Taste. If you want bolder flavors, add the juice from the other lime half. You might need to add salt and pepper to balance the tartness.
  • Add the scallions and stir. Cook for another 30 seconds to allow the mushrooms to soak up the flavors.
  • Serve the pepper garlic mushrooms immediately.
Print Pin
Keyword Finger Food, Mushrooms
Last updated on June 7, 2022 ♥ Mushrooms, Appetizers, Lunch / Dinner, Side Dishes

More to enjoy!

Moo goo gai pan (chicken and mushroom stir fry) in white shallow bowl

Moo goo gai pan (chicken and mushroom stir fry)

Homemade Acharang kabute (pickled mushrooms)

Acharang kabute (pickled mushrooms)

Shiitake and green bean stir fry with teriyaki sauce

Shiitake and green bean stir fry with teriyaki sauce

Shiitake and cherry tomato salad sprinkled with toasted sesame seeds and scallions

Shiitake and cherry tomato salad

Grilled skewered shiitake and bell peppers, with corn on the side

Grilled skewered shiitake and bell peppers

Bean sprouts spring rolls (lumpiang togue)

Bean sprouts spring rolls

Sidebar

A cook’s diary

Easy tasty risotto for home cooks

My Mac’s dictionary defines risotto as “an Italian dish of rice cooked in stock with other ingredients such as meat and vegetables.” For an Asian, that sounds like throwing everything in a rice cooker until everything is done. But it’s not quite that simple.

Food bowls: Asian versus non-Asian

Food bowls are traditionally Asian. Bibimbap, donburi, gaifan, bun cha — all of which are about harmony of ingredients. Western food bowls are entirely something else.

How to cook rice

Does rice need to be rinsed? Is soaking required? How much water should the rice cook in? The answers to all these and more in this guide to cooking rice, Asian-style.

umamidays.com
  • About
  • Recipes
  • Privacy
  • Contact

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2022 Connie Veneracion · All Rights Reserved