Mushroom Lomo Saltado
A vibrant vegetarian take on Peru's beloved stir-fry, where meaty mushrooms replace beef but all the soul stays intact. Juicy cremini mushrooms are seared with red onion, tomato, and aji amarillo, then splashed with soy sauce and vinegar for that signature tangy-umami punch. Tossed with crispy french fries and served over steamed rice, this is Chifa cooking at its finest.
For 4 servings
- prep · ~20 min
Cook the rice.
Rinse 1.5 cups basmati rice under cold water until water runs clear. In a heavy-bottomed pot, combine rice with 3 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
- fry · ~10 min
Fry the potatoes until crispy.
1.Heat 2 cups vegetable oil in a deep frying pan over medium-high heat until shimmering (about 350°F/175°C).2.Pat potato strips completely dry with paper towels before frying.3.Fry potatoes in batches for 4-5 minutes until golden and crispy.4.Drain on paper towels and season with a pinch of salt while hot.TIPDry potatoes well before frying — moisture causes oil to splatter and prevents crispiness. - prep
Prep all vegetables before stir-frying.
Have mushrooms cleaned and halved, red onions and tomatoes cut into thick wedges, garlic minced, and all sauces measured out. Lomo saltado comes together fast — everything must be within reach.
- fry · ~5 min
Sear the mushrooms over high heat.
1.Heat 2 tbsp vegetable oil in a large wok or deep skillet over high heat until nearly smoking.2.Add cremini mushrooms in a single layer and let sear undisturbed for 2 minutes.3.Toss and continue cooking 2-3 more minutes until golden and their water has evaporated.TIPDon't overcrowd the pan — mushrooms release water. Sear in batches if needed. - saute · ~3 min
Add aromatics and the signature sauce.
1.Add minced garlic and ground cumin to the wok and stir-fry for 30 seconds until fragrant.2.Toss in red onion wedges and aji amarillo paste, stir-frying for 1 minute — onions should stay crisp-tender.3.Pour in soy sauce and red wine vinegar. Toss everything to coat. Cook 1 minute.TIPKeep onions with some bite — the contrast of textures is essential to lomo saltado. - saute · ~2 min
Finish with tomatoes and fries.
1.Add tomato wedges and toss gently — cook only 30-45 seconds, just to warm through.2.Season with 0.5 tsp salt and a pinch of black pepper.3.Fold in crispy french fries and toss once or twice to integrate without breaking them.TIPTomatoes barely need a kiss of heat — they should hold their shape. Overcooked tomatoes turn the dish watery. - serve
Serve immediately with rice and cilantro.
Spoon Mushroom Lomo Saltado into a serving dish and shower generously with chopped fresh cilantro. Serve piping hot alongside fluffy steamed white rice. Traditionally enjoyed with a side of aji amarillo sauce for added heat.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry mushrooms thoroughly before searing to ensure deep browning, not steaming.
- 2Work in batches if needed—crowding the pan causes mushrooms to release water and braise instead of sear.
- 3Keep red onion wedges crisp-tender; they should still have bite after stir-frying.
- 4Add tomato wedges at the very end and cook just 30–45 seconds to keep them firm and bright.
- 5Fold fries in gently at the final toss so they stay crisp and don't get soggy.
- 6Have all ingredients prepped before you start cooking—the stir-fry comes together in under 5 minutes.
- 7For extra authenticity, serve with a side of aji amarillo sauce for those who want more heat.
Adapt it for your goals.
Vegan
The recipe is already vegan, but you can swap basmati rice for quinoa or cauliflower rice for a grain-free twist.
gluten freeGluten-free
To make this dish gluten-free, replace soy sauce with tamari or coconut aminos—everything else is naturally GF.
oven baked friesOven-baked fries
For a lower-oil version, toss potato strips with 2 tbsp oil and a pinch of salt, then bake at 425°F (220°C) for 25–30 minutes, flipping halfway.
extra proteinExtra protein
For heartier appetites, add 200g of firm tofu cubes or cooked edamame along with the mushrooms to boost plant protein without overwhelming the dish.
spicy kickSpicy kick
Add 1–2 thinly sliced red bird’s eye chilies with the garlic for those who want a fiercer heat beyond aji amarillo.
Why this is on our healthy list.
Rich in B Vitamins
Cremini mushrooms are a good source of B vitamins like riboflavin and niacin, which support energy metabolism and skin health.
Low in Saturated Fat
This vegetarian stir-fry uses vegetable oil and contains no meat, making it naturally low in saturated fat while still being satisfying.
Good Source of Potassium
Potatoes and tomatoes both provide potassium, an essential mineral that helps maintain healthy blood pressure and muscle function.
Contains Antioxidants
Tomatoes and cilantro contribute lycopene and other antioxidants that help protect cells from oxidative stress.
Frequently asked questions
Yes, portobello or oyster mushrooms work well—just adjust cooking time slightly as portobellos may need a minute extra to sear.
