Garlic Mushrooms With Spanish Padron Peppers Recipe

This recipe speaks to my soul because it’s all about simplicity and bold flavors that don’t require a ton of effort, making it perfect for my busy lifestyle. Plus, the combination of garlic, blistered peppers, and golden mushrooms creates a symphony of taste that makes my taste buds do a happy dance every single time!

I love making dishes that are simple yet packed with flavor, like my Garlic Mushrooms With Spanish Padron Peppers. Tender button mushrooms (200g) and vibrant Padron peppers (150g) star in this recipe, which positively sizzles in 3 tablespoons of olive oil and 4 cloves of garlic.

You could leave it at that, and it would be glorious, but I like to finish it with salt, freshly ground black pepper, and a little sprinkle of parsley for even more flavor—though if I couldn’t find Padron peppers, I’d probably make this with another kind of frying pepper.

Ingredients

Button mushrooms are low in calories but high in fiber and protein.

They contribute to boosting immunity.

Bell Peppers: Chemical compounds that can yield some intense spice (capsaicinoids), but do not.

They are sweet and luscious and perfect for eating raw; they have only the most minimal, if any, heat.

You will feel no burn, in these cases because peppers lack capsaicin.

Olive Oil: Flavor enhancer, heart-healthy monounsaturated fats, rich in antioxidants.

Garlic
Contains allicin, known for antibacterial properties; promotes heart health.

Parsley (Fresh): Very high in vitamin K and antioxidants; adds brightness and color.

Ingredient Quantities

• 200g button mushrooms, cleaned and halved
• 150g Padron peppers
• 3 tablespoons olive oil
• 4 cloves garlic, finely sliced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley

Instructions

1. In a big pan, over medium heat, warm 2 tablespoons of olive oil.

2. Put the pan on medium heat and coat the bottom with olive oil. Once the oil is hot, add the finely sliced garlic to the pan. Sauté for about 1-2 minutes, until fragrant but not browned. If the garlic is browning, the oil is too hot.

3. Raise the temperature to medium-high and add the halved button mushrooms.

4. Sauté the mushrooms, occasionally stirring, until they yield their liquid and begin to develop a golden brown color, roughly 5-7 minutes.

5. In another skillet, warm the leftover tablespoon of olive oil over medium to medium-high heat.

6. Put the Padron peppers in the pan and cook them until they blister and become slightly charred, which will take about 5 minutes.

7. Once the peppers are finished, mix them together with the mushrooms in the bigger pan.

8. Add salt and freshly ground black pepper to taste in the mushroom and pepper mixture.

9. Add the chopped fresh parsley to the dish, stirring gently to combine.

10. Move to an intricate platter and savor while still toasty as a punchy prefatory course or companion to your main.

Equipment Needed

1. Large pan (or skillet)
2. Medium pan (or skillet)
3. Stove
4. Knife
5. Cutting board
6. Measuring spoons
7. Wooden spoon or spatula
8. Serving platter

FAQ

• What can I use if I can’t find Padron peppers?Shishito peppers can be used in place of Anaheim peppers because they are the same size and flavor.
• Can I use other mushrooms instead of button mushrooms?Indeed, baby bella or cremini mushrooms are excellent substitutes.
• How do you know when Padron peppers are cooked?When they blister and char a bit on the outside, the peppers are ready.
• Can I prepare this dish ahead of time?Serving it fresh is preferred, but if you like, you can prepare all the components and do the actual cooking right before you eat.
• Is this dish spicy?Usually mild, Padron peppers can sometimes be spicy.
• How can I add more flavor to this dish?Think about including a dash of balsamic vinegar or a dusting of smoked paprika to add complexity.
• Can this recipe be doubled?Ensure to use a larger pan or cook in batches for even cooking; this is the only way to guarantee the finished dish will have an even color and doneness.

Substitutions and Variations

Cremini or shiitake mushrooms can be used in place of button mushrooms.
Substitutes for Padron peppers include shishito peppers and mild green bell peppers.
You can replace olive oil with avocado oil or grapeseed oil.
Garlic powder can be used in place of fresh garlic (adjust to taste).
You can use fresh cilantro or basil in place of parsley for a different flavor. If you don’t have fresh herbs, dried herbs can be used, but the flavor will be somewhat muted. You can also substitute other herbs for the parsley.

Pro Tips

1. Choose Quality Ingredients Use fresh, good-quality mushrooms and Padron peppers for the best flavor. Organic options can enhance taste, as can ensuring your mushrooms are firm and your peppers are vibrant green.

2. Even Garlic Cooking Slice garlic thinly and uniformly to ensure even cooking. If you’re worried about the garlic burning, you can add it just before the mushrooms, as they will release moisture that helps prevent burning.

3. Mushroom Preparation Make sure the mushrooms are dry before cooking by patting them with a paper towel. Wet mushrooms won’t brown as well, as they release steam rather than cook in the oil.

4. Peppers Blistering Technique To achieve the perfect char on Padron peppers, avoid overcrowding the pan. Allow space between peppers so they have direct contact with the skillet, which is essential for even blistering.

5. Finishing Touches Add a squeeze of fresh lemon juice just before serving for a burst of brightness that complements the earthy mushrooms and peppers. This will enhance the overall flavor profile of the dish.