Piquillo Peppers with Shiitakes and Spinach

Name: Piquillo Peppers with Shiitakes and Spinach
Prep time: 30 min
Total time: 30 min
Yield: Makes 6 servings
Cuisine: Spanish
Ingredients: ¼ cup extra virgin olive oil; 2 garlic cloves, sliced; 2 cups shiitake mushrooms, stems removed (reserved for stock, if desired), caps thinly sliced or chopped; 1 small dried hot red chile; 1 cup cooked spinach, squeezed dry and chopped; 2 cups shiitake mushrooms, stems removed (reserved for stock, if desired), caps thinly sliced or chopped; Salt and black pepper to taste; Salt and black pepper to taste; 12 piquillo peppers

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A tapa based on piquillo peppers, which are sold in jars and cans at specialty food stores and many supermarkets and are naturals for stuffing.

Ingredients

¼ cup extra virgin olive oil
2 garlic cloves, sliced
1 small dried hot red chile

Europe
Spain
Starter
Vegan
Gluten-free
Mediterranean

Method

Place the olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring occasionally, until the garlic browns lightly, about 5 minutes. Remove the chile and add the shiitakes. Cook, stirring occasionally, until the shiitakes release their liquid and become tender, about 10 minutes. Stir in the spinach and season with salt and pepper.