Portobello Lomo Saltado

Ingredients (4)

4 package Portobello mushrooms (2-4 large mushrooms), sliced.

2 garlic cloves finely diced

2 tablespoon(s) vegetable oil

2 red onion cut in thick slices

2 tomatoes cut in thick slices

1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji¬ amarillo paste, or with any chili pepper you can find)

2 tablespoon(s) soy sauce

2 tablespoon(s) red wine vinegar

Salt and pepper

1/2 cup(s) fresh cilantro, chopped

4 French fries

White or brown rice cooked with 2 finely chopped garlic cloves, as a side dish


1 Place pan over very high heat. Add the oil and saute the portobellos, garlic, onion, tomato, chili pepper, and stir for a couple of minutes. 
2 Add the soy sauce and vinegar, and mix everything. Season with more salt and pepper.
3 Take off the heat, add chopped cilantro and serve at once with French fries and white rice, and the juice from the stir-fry.
4 To make the French fries, cut the potatoes in thick slices. Heat a lot of oil in a pan, at high heat (enough to submerge the potatoes completely).
5 When the oil is bubbling, put some potato slices in a metal scoop colander or strainer, and insert in the pan, holding it from the top or handle. The potatoes should be submerged in the oil.
6 When golden, put over a dish covered in paper towel, and season with salt. Repeat until all the French fried are ready.

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