Mushroom Saltado Recipe

Cooking Directions

1. 1

   Prepare the Coconut Rice Cake

   In a saucepan, combine jasmine rice with coconut milk and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 15-20 minutes or until the rice is tender and the liquid is absorbed.

2. 2

   Prepare the Potatoes

   Peel and cut the potatoes into thin strips. Heat olive oil in a frying pan over medium heat and fry the potatoes until golden brown and crispy. Remove and set aside.

3. 3

   Cook the Vegetables

   In the same pan, add more olive oil if needed. Sauté minced garlic and ginger until fragrant. Then, add sliced onions, and bell peppers. Cook until the vegetables are slightly soft.

4. 4

   Add the Mushrooms

   Add the sliced mushrooms to the pan and cook until they release their moisture and become tender.

5. 5

   Add Sauces

   Pour in the soy sauce and teriyaki sauce, stirring well to coat the vegetables and mushrooms. Season with salt and black pepper to taste.

6. 6

   Serve

   To serve, layer the coconut rice cake on a plate and top with the mushroom saltado mixture. Add the crispy potatoes on the side or on top.