This recipe from Vegetable Simple by Eric Ripert is a great staple to have on hand for snacks or sides. From start to finish it truly only takes 5 minutes! I used dried mushrooms, and finished with SKORDO Sriracha Sea Salt + SKORDO Herbes de Provence, these are all pantry staples for me so this was perfect.

Makes 4 servings



  1. If using dried mushrooms, add them to a heat safe container and pour boiling water over them to cover. Let sit for 20 minutes + drain. Slice as desired.
  2. Pat mushrooms dry. Heat a large sauté pan over medium high heat. Add the oil.
  3. Once hot, add the mushrooms and season with SKORDO Sriracha Sea Salt. Sauté until golden brown, about 2 minutes.
  4. Reduce heat to medium, add the garlic, Sriracha, + SKORDO Herbes de Provence. Sauté another 2 minutes, or until mushrooms are tender.
  5. Taste, adjust seasoning, and serve hot. Enjoy!

I enjoyed these as a quick snack and immediately wanted to crumble them over a salad like bacon bits. I'd love to see your version on Instagram with #SKORDOFlavors!

Recipe adapted from Vegetable Simple by Eric Ripert


August 24, 2021


Team SKORDO said:

We could not agree more— a winner! This whole book is filled with these simple but spot-on recipes. So happy to hear you + your husband enjoyed, what a creative way to do so. Would love to see photos of that dish in SKORDO Cooks!

Carole Arena said:

Just made these mushrooms followed recipe to a “t”. Added some to a seafood stuffing with Baked Stuffed Shrimp. My husband tasted them and wants the remainder with his cocktail tonight! We love hot and spicy, this is a perfect blend not over the top. A winner, delicious.

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