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Pepper garlic mushrooms

10.27.2017 (Updated: 06.07.2022) in Appetizers, Lunch / Dinner, Side Dishes

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
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.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes 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.
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Disclosure: This post may contain affiliate links. As an Amazon Associate, the blog owner earns commission from qualifying purchases at no extra cost to you.

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Connie Veneracion, 2020

Hi, I’m Connie!

Home cook and writer by passion, photographer by necessity, and good food, coffee and wine lover forever. I write recipes, cooking tips and food stories. No AI is used in creating content for this blog.

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