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Authentic Lomo Saltado Recipe | With Mushrooms

This version of Lomo Saltado with Portobello mushrooms is a hearty, flavorful, and satisfying vegetarian alternative of the Peruvian classic dish.
Total Time40 minutes
Course: Main Course
Cuisine: Latin, Peruvian
Keyword: Authentic Lomo Saltado Recipe, Lomo Saltado, Peru, Peruvian Recipe, Vegetarian
Servings: 4 servings
Author: Dey | Touching Tables

Ingredients

  • 2 Portobello mushrooms cleaned; sliced into strips
  • 2 potatoes peeled; cut into thin fries
  • 2 tablespoons vegetable oil for frying
  • 1 red onion sliced
  • 2 tomatoes cut into wedges
  • 1 aji amarillo pepper or substitute; deseeded and finely chopped
  • 3 cloves garlic minced
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon tomato paste
  • salt to taste
  • 1/2 cup cilantro chopped; to garnish
  • steamed white rice for serving

Instructions

Prepare the Fries:

  • Heat the vegetable oil in a large frying pan over medium heat.
  • Add the potato cut into thin fries and cook for 5-7 minutes, until golden and crispy.
  • Once cooked, remove the fries and drain them on a paper towel. Set aside.

Cook the Mushrooms:

  • In a large pan, heat 1 tablespoon of oil over medium-high heat.
  • Add the sliced Portobello mushrooms and cook for 5-7 minutes until they soften and begin to release their moisture.
  • Remove the mushrooms from the pan and set them aside.

Sauté the Vegetables:

  • In the same pan, add a little more oil if needed. Add the sliced onion and sauté for 2-3 minutes until it softens.
  • Add the minced garlic and chopped aji amarillo, and sauté for another 1-2 minutes until fragrant.
  • Add the tomato wedges and cook for another 2-3 minutes, just until the tomatoes soften but still hold their shape.

Prepare the Sauce:

  • In a small bowl, combine the soy sauce, red wine vinegar, tomato paste, and salt.
  • Stir until the sauce is well combined.

Combine:

  • Add the cooked mushrooms back into the pan with the sautéed onions, garlic, and tomatoes.
  • Pour the sauce mixture over the vegetables and mushrooms, stirring everything to coat evenly.
  • Let everything simmer together for 2-3 minutes, allowing the mushrooms to absorb the sauce.

Add the Fries:

  • Gently fold in the crispy fries, being careful not to break them apart.
  • Toss everything together so the fries absorb some of the sauce.

Serve:

  • Serve your Vegetarian Lomo Saltado with Portobello Mushrooms over steamed white rice.
  • Garnish with freshly chopped cilantro for a fresh finish.