Mushroom Saltado Recipe

Cook Jasmine Rice

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare and Fry Potatoes

Peel and cut the potatoes into thin strips. Heat oil in a deep fryer or a deep pan to 180°C (350°F). Carefully add the potato strips and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.

Sauté Vegetables

In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. Add the sliced onions and minced garlic, cooking until the onions are translucent, about 3-4 minutes.

Add Mushrooms

Add the cleaned and sliced mushrooms to the skillet. Stir-fry for about 5-7 minutes until they are golden and tender.

Incorporate Tomatoes and Seasonings

Add the diced tomatoes, soy sauce, pisco, black pepper, and salt to taste. Stir everything together and cook for an additional 3-4 minutes, allowing the flavors to meld.

Plate the Dish

Serve the mushroom saltado over a bed of jasmine rice, and add a generous portion of fries on the side. Enjoy your delicious Mushroom Saltado!