Sautéed shiitake mushrooms with sesame seeds
In a small saucepan filled with water, bring the dried mushrooms to a boil. Cook for about 2 minutes. Drain and squeeze the mushrooms to extract the water well. Slice the mushrooms.
Cut the peppers into medium strips. In a non-stick skillet or very lightly oiled, cook peppers for a few minutes over high heat, stirring frequently to prevent them from burning. Reduce heat, cover and cook until they have the desired texture. You can add a little water to make sure they do not burn.
In a bowl, mix soy sauce, maple syrup and sesame oil. Add the mushroom sauce and stir gently.
Serve with grilled peppers. Garnish