Lomo Saltado with Mushrooms and Onion
Elevate your dinner game with this vibrant and vegetarian twist on a Peruvian classic—Lomo Saltado with Mushrooms and Onion. This quick and flavorful stir-fry combines earthy cremini or button mushrooms, caramelized red onions, and juicy Roma tomatoes, all tossed in a savory sauce made with soy sauce, red wine vinegar, and optional aji amarillo paste for a hint of heat. Perfectly balanced with fresh cilantro for a burst of brightness, this plant-based delight comes together in just 30 minutes, making it an ideal weeknight meal. Serve it over crispy French fries or fluffy steamed rice for a satisfying, internationally inspired feast that’s full of umami-rich goodness.
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Recipe Information
Ingredients
- 300 grams Cremini or button mushrooms
- 1 large Red onion
- 2 medium Roma tomatoes
- 2 Cloves of garlic
- 3 tablespoons Soy sauce
- 1 tablespoon Red wine vinegar
- 2 tablespoons Fresh cilantro leaves
- 3 tablespoons Oil (vegetable or avocado)
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Salt
- 2 cups French fries or steamed rice
- 1 teaspoon Aji amarillo paste (optional)
Instructions
Prep the vegetables: Slice the mushrooms into thick slices, cut the red onion into wedges, and slice the Roma tomatoes into thick strips. Mince the garlic finely.
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
Add the sliced mushrooms to the hot skillet and stir-fry for 3-4 minutes until they release their liquid and begin to brown. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Stir-fry the onion wedges for 2-3 minutes until they soften and begin to caramelize slightly.
Add the minced garlic to the skillet and stir for 30 seconds until fragrant.
Return the mushrooms to the skillet, then add the sliced Roma tomatoes. Stir-fry for another 2 minutes, allowing the tomatoes to soften slightly.
In a small bowl, mix the soy sauce, red wine vinegar, black pepper, and salt. If using aji amarillo paste, stir it into the sauce mixture.
Pour the sauce mixture into the skillet and toss the vegetables until they're evenly coated. Cook for 1-2 minutes to allow the flavors to meld.
Remove the skillet from the heat and sprinkle the dish with freshly chopped cilantro leaves.
Serve the Lomo Saltado with a side of crispy French fries or steamed rice. Enjoy hot!
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 17.4 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 237 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 5047 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
