Idaho® Potato and Mushroom Saltado | Idaho Potato Commission

Idaho® Potato and Mushroom Saltado | Idaho Potato Commission

idahopotato.com

Mushroom Saltado is an incredible plant-based version of the meaty Peruvian Lomo Saltado. This dish is made with stir-fried red onion, yellow bell pepper, tomato, portobello mushrooms, and sautéed...

View full recipe on idahopotato.com

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Cooking tools:

  • Pot
  • Colander
  • Skillet
  • Paper towel
  • Plate
  • Wok
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Spatula
  • Saucepan
  • Serving platter
  • Peeler
  • Tongs
  • Slotted spoon

Ingredients

  • 3 large Idaho® potatoes, peeled, and cut into 1˝ wedges
  • 1 cup vegetable oil
  • 1 red onion, cut in ½˝ slices
  • 1 yellow bell pepper, cut into 1˝ slices
  • 3 tomatoes, cut into 1˝ slices
  • 2 large portobello mushrooms, cut into ½˝ slices
  • 1 tablespoon minced garlic
  • 1 tablespoon of aji amarillo paste
  • 2½ tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • ½ tablespoon apple cider vinegar
  • Salt
  • pepper
  • ¼ cup fresh cilantro, chopped
  • Steamed white rice*
  • Lemon wedges

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