Mushroom Lomo Saltado
A vibrant Peruvian stir-fry where meaty portobello mushrooms replace traditional beef. It's a savory, tangy, and slightly spicy dish with crisp-tender vegetables, perfect for a quick and flavorful weeknight dinner served with rice and fries.
For 4 servings
Prepare Accompaniments
- Cook the white rice according to package directions. Keep warm.
- Cook the french fries until golden brown and crisp, either by baking or frying. Keep warm.
Prep Vegetables and Sauce
- While the rice and fries are cooking, prepare your vegetables: slice the mushrooms, cut the onion and tomatoes into wedges, and mince the garlic.
- In a small bowl, whisk together the soy sauce, red wine vinegar, aji amarillo paste, and vegetable broth. Set aside.
Sear the Mushrooms
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until it just begins to smoke.
- Carefully add the sliced mushrooms in a single layer, working in batches if necessary to avoid overcrowding.
- Sear for 2-3 minutes without moving them, until deeply browned on one side.
- Flip the mushrooms and cook for another 1-2 minutes. Season with salt, pepper, and ground cumin. Remove from the pan and set aside.
Stir-fry Aromatics
- Add the remaining 1 tablespoon of oil to the same pan over high heat.
- Add the red onion wedges and stir-fry for 2 minutes until the edges are slightly charred but the onion is still crisp.
- Add the minced garlic and stir-fry for 30 seconds until fragrant.
Combine and Finish
- Return the seared mushrooms to the pan. Add the tomato wedges and pour the prepared sauce over everything.
- Toss continuously for 1-2 minutes. The goal is to heat the tomatoes through and coat everything in the sauce without making the tomatoes mushy.
- Remove from the heat and stir in the fresh cilantro.
Serve Immediately
- To serve traditionally, place a mound of white rice on a plate. Spoon the mushroom saltado next to it, allowing the sauce to soak into the rice.
- Serve the french fries on the side, or toss them directly into the stir-fry just before serving for a classic presentation.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1High heat is crucial. Use a wok or a heavy-bottomed skillet that can retain high temperatures for the best char.
- 2Don't overcrowd the pan when searing mushrooms. This ensures they brown and develop flavor instead of steaming.
- 3Have all ingredients prepped and ready ('mise en place') before you start cooking, as the stir-frying process is very fast.
- 4For an authentic smoky flavor, advanced cooks can carefully flambé the dish. After adding the sauce, add a splash of pisco or brandy and ignite it carefully, letting the flames die down.
- 5The vegetables should remain crisp-tender. Avoid overcooking the onions and tomatoes to maintain texture.
- 6For a gluten-free version, simply replace the soy sauce with an equal amount of tamari or coconut aminos.
Adapt it for your goals.
Protein Power-Up
Replace mushrooms with 1 lb of pressed, cubed extra-firm tofu or seitan strips. Sear them just as you would the mushrooms.
Spicy KickSpicy Kick
For extra heat, add one thinly sliced fresh aji amarillo or rocoto pepper along with the red onions.
Smoky TwistSmoky Twist
If you can't find aji amarillo paste, add 1/2 teaspoon of smoked paprika along with the cumin to lend a smoky depth to the dish.
Different VeggiesDifferent Veggies
Feel free to add other quick-cooking vegetables like sliced bell peppers (any color) or snow peas for extra crunch and nutrition.
Why this is on our healthy list.
Meaty & Plant-Based
Portobello mushrooms provide a satisfying, meaty texture without the saturated fat and cholesterol of red meat, making this a heart-healthy main course.
Rich in Antioxidants
The combination of tomatoes, onions, and garlic provides a powerful dose of antioxidants like lycopene and allicin, which help combat cellular damage.
Boosts B Vitamins
Mushrooms are a natural source of B vitamins, including niacin (B3) and riboflavin (B2), which are essential for energy metabolism and maintaining healthy skin and nerve function.
Good Source of Fiber
With plenty of vegetables, this dish is a good source of dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Frequently asked questions
Lomo Saltado is a classic Peruvian stir-fry that showcases the country's 'Chifa' (Chinese-Peruvian) culinary fusion. Traditionally made with strips of beef sirloin, it's stir-fried with onions, tomatoes, and aji amarillo peppers, then tossed in a soy sauce-based sauce. This version uses mushrooms for a delicious vegetarian twist.