½ pound fushimi peppers
½ pound large shiitake mushrooms, stems removed
1⁄2 cup olive oil
3 tablespoon fresh thyme leaves
2 serrano chiles, stemmed and thinly sliced crosswise
Lemon wedges, for serving
Preheat the grill. In a large bowl, toss the peppers and mushrooms with the olive oil, thyme, and chiles until evenly coated. Season with salt.
Grill the peppers and mushrooms, flipping once, until lightly charred and tender, about 3-5 minutes. Return the peppers and mushrooms to the bowl of oil and chiles and toss again until evenly coated.
Roughly chop the peppers and mushrooms and squeeze with lemon wedges and sprinkle with salt before serving.