Mushroom Saltado

1. 1
   prep · ~15 min

   Soak and prep the potato fries.

   1.Cut potatoes into thick batons, about 1.5 cm wide.

   2.Soak in cold water for 15 minutes to remove excess starch.

   3.Drain well and pat completely dry with a kitchen towel.

   TIPDry potatoes are crucial — any moisture will make the oil splatter violently.
2. 2
   prep · ~5 min

   Prep the vegetables and cook the rice.

   1.Slice mushrooms thickly. Cut red onion and tomatoes into chunky wedges. Mince garlic.

   2.Cook the rice according to package directions while you prepare everything else.
3. 3
   fry · ~15 min

   Double-fry the potatoes for extra crispness.

   1.Heat oil for deep frying in a heavy pot to 160°C (320°F).

   2.Fry potato batons in batches for 4-5 minutes until cooked through but not colored.

   3.Drain on paper towels and let cool slightly.

   4.Increase oil heat to 190°C (375°F) and fry again for 2-3 minutes until golden and crisp.

   5.Drain on fresh paper towels and season immediately with a pinch of salt.

   TIPThe double-fry method creates fries that stay crispy even when tossed with the sauce later.
4. 4
   fry · ~4 min

   Sear the mushrooms over high heat.

   1.Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking hot.

   2.Add mushrooms and stir-fry for 3-4 minutes until deeply browned at the edges.

   3.Remove mushrooms from the wok and set aside on a plate.

   TIPDon't crowd the pan — mushrooms need space to sear, not steam. If needed, cook in two batches.
5. 5
   fry · ~2 min

   Stir-fry the onions and aromatics.

   1.Add remaining 2 tablespoons of oil to the same wok over high heat.

   2.Add red onion wedges and stir-fry for 1 minute until just starting to soften at the edges.

   3.Add minced garlic and aji amarillo paste. Toss for 30 seconds until fragrant.
6. 6
   fry · ~2 min

   Combine everything with the sauce.

   1.Return the seared mushrooms to the wok.

   2.Add tomato wedges, soy sauce, and red wine vinegar.

   3.Toss everything together over high heat for 1 minute.

   4.Add the crispy fries and toss gently to coat. Season with salt and black pepper.

   5.Remove from heat immediately — tomatoes should still hold their shape.

   TIPWork fast here. The tomatoes should be just warmed through, not mushy.
7. 7
   serve

   Garnish with fresh cilantro and serve immediately.

   1.Transfer the saltado to a serving platter.

   2.Scatter generously with chopped fresh cilantro.

   3.Serve hot with steamed white rice on the side.

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