Sauteed Padron Peppers with Mushroom

This has turned out to be one our favorite breakfasts, which often finds its way onto our weekend breakfast menu. It's also great as a side dish for lunch or dinner and makes a great sandwich filling or burger topping too. We often use Portabello, but any mushroom variety will do here.  The key to getting lots of flavor here is getting your frying pan nice and hot before you add the ingredients - cast iron is perfect for this.

1 pkg. Padron chilies

2 teaspoons extra virgin olive oil

1 pkg. mushrooms

Chives

sea salt to taste

Method

Roughly chop both the mushrooms and Padron peppers.

Finely chop the chives, set aside.

Heat the frying pan on medium heat and several minutes to get nice and hot. Then add the extra virgin olive oil and mushrooms.

After the mushrooms are half-way cooked through approimately 4 minutes, add the roughly chopped Padron peppers. Stir-fry all until they've taken on a bit of color, but the peppers remain a bit tender crisp.

Remove from heat and season with sea salt and sprinkle the chives on top.

Serve with crusty bread of choice.