Roasted Shishitos and Mushrooms with Shoyu and Lime

Prepared by Chef Carlos from @birriapalacruda and @ome.losangeles

  • 1 pt washed Shishito peppers
  • 1 pt Myco Myco mushrooms
  • ½ cup crispy onions
  • 2 garlic cloves, minced
  • ¼ bunch cilantro, roughly chopped
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp oil
  • Salt tt
  • 1 tbsp good soy sauce
  • 1-2 lime squeeze

  1. In a a large saute pan on high heat, drizzle in oil and add in DRAINED AND DRIED shishito pepper (careful there will be popping and sizzling) for around 4-5 minutes until shishitos are blistered all around.
  2. Throw in wild mushrooms and continue to cook . When mushrooms begin to get golden color add minced garlic to the pan and bring heat to medium/low.
  3. Add soy to the pan and turn the heat off, sprinkle in sesame seeds and serve into a bowl for sharing, squeeze with lime and garnish with cilantro.