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.

Prep15m

Cook15m

Servings4

Serving:1 serving

486 cal

Ingredients

For 4 servings

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)
0.25 cup Vegetable Broth
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)

Nutrition per Serving

486

Calories

11g

Protein

76g

Carbs

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.

About This Mushroom Lomo Saltado Recipe

This peruvian recipe takes 30 minutes to prepare and yields 4 servings. At 486.36 calories per serving with 10.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.

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Side

16g

Fat

Fiber7g

Sodium1352mg

Potassium1139mg

Phosphorus349mg

Know more about our calculations

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.

Pro Tips

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.

Recipe Variations

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 Kick

For extra heat, add one thinly sliced fresh aji amarillo or rocoto pepper along with the red onions.

Smoky 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 Veggies

Feel free to add other quick-cooking vegetables like sliced bell peppers (any color) or snow peas for extra crunch and nutrition.

Health Benefits

✨

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

What is Lomo Saltado?

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.

How many calories are in one serving of Mushroom Lomo Saltado?

A serving of the mushroom stir-fry itself (without rice or fries) contains approximately 250-300 calories. When served with a standard portion of white rice and french fries, the total calorie count is closer to 600-700 calories per serving.

Is Mushroom Lomo Saltado healthy?

Yes, this version can be very healthy. It's plant-based, rich in vegetables, and provides fiber and vitamins. Mushrooms are a low-calorie, low-fat alternative to red meat. To maximize health benefits, bake the fries instead of deep-frying them and consider using brown rice.

Can I make this dish gluten-free?

Absolutely. The only ingredient containing gluten is soy sauce. Simply substitute it with an equal amount of gluten-free tamari or coconut aminos.

What is aji amarillo paste and is there a substitute?

Aji amarillo is a bright orange Peruvian chili pepper with a fruity, medium-hot flavor. The paste is a key ingredient for authentic taste. If you can't find it, you can substitute with another chili paste like sambal oelek, or a mix of 1 tsp paprika and a pinch of cayenne pepper, though the unique fruity flavor will be missing.

What are the best mushrooms to use?

Portobello mushrooms are excellent because their thick, meaty texture holds up well to high-heat cooking and mimics the texture of beef. Cremini mushrooms (baby bellas) are also a great choice. You can even use a mix of wild mushrooms for more complex flavor.