Mushroom Lomo Saltado, White Rice and French Fries
Popularity
4.3
A popular Peruvian stir-fry featuring marinated mushrooms sautéed with onions, tomatoes, and peppers, served alongside fluffy white rice and crispy French fries.
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.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
486cal
11gprotein
76gcarbs
Ingredients
450 g Portobello Mushrooms (About 4 large, stems removed and sliced 1/2-inch thick)
1 large Red Onion (Cut into 8 thick wedges)
2 medium Roma Tomatoes (Cut into 8 wedges each)
4 clove Garlic (Minced)
3 tbsp Vegetable Oil (High-smoke point oil like canola or sunflower)
3 tbsp Soy Sauce (Use tamari for gluten-free)
2 tbsp Red Wine Vinegar
2 tbsp Aji Amarillo Paste (Adjust to your spice preference)
Perfectly fluffy white rice, cooked simply on the stovetop. This versatile staple is the ideal base for countless meals, from curries to stir-fries, and is ready in under 25 minutes.
Crispy on the outside, fluffy on the inside, these homemade french fries are a classic and indulgent comfort food. The secret is the double-fry method, which guarantees a perfect texture every time. A must-have side for burgers or a delicious snack on their own.
About Mushroom Lomo Saltado, White Rice and French Fries
A popular Peruvian stir-fry featuring marinated mushrooms sautéed with onions, tomatoes, and peppers, served alongside fluffy white rice and crispy French fries.
This peruvian dish is perfect for dinner. With 1374.6100000000001 calories and 20.52g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
1 tsp Ground Cumin
0.75 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Cilantro (Freshly chopped, for garnish)
400 g French Fries (Frozen or fresh, for serving)
1 cup White Rice (Uncooked, for serving)
Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
Serving size: 1 serving
253cal
5gprotein
56gcarbs
0gfat
Ingredients
1.5 cup long-grain white rice (Such as Basmati or Jasmine)
3 cup water (cold water)
Instructions
1
Rinse the rice
Place the rice in a fine-mesh sieve.
Rinse under cold running water, swirling the rice with your hand, until the water runs clear. This should take about 1-2 minutes.
Drain the rice thoroughly to remove all excess water.
2
Cook the rice
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the rinsed rice and water.
Bring the mixture to a full rolling boil over medium-high heat, which should take about 3-4 minutes.
As soon as it boils, immediately reduce the heat to the lowest possible setting.
Cover the saucepan with the lid and let it simmer gently for 15 minutes. Do not lift the lid during this time.
3
Rest and fluff the rice
After 15 minutes, remove the pan from the heat but keep it covered.
Let the rice stand undisturbed for 10 minutes. This allows the residual steam to finish cooking the grains.
Remove the lid and gently fluff the rice with a fork, lifting and separating the grains from the bottom up.
Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2
Soak to Remove Starch
Place the cut potatoes in a large bowl and cover them completely with cold water.
Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3
Dry Potatoes Thoroughly
Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4
First Fry (Blanching)
Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
Heat the oil over medium-high heat to 325°F (160°C).
Working in small batches, carefully add about one-third of the potatoes to the hot oil.
Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5
Cool and Drain
Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6
Second Fry (Crisping)
Increase the oil temperature to 375°F (190°C).
Once again working in batches, return the blanched fries to the hot oil.
Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7
Season and Serve
Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
