Jul 14 2026
Restaurants›Llama Lips Restaurant Pure Peruvian Home Cooking›Mushroom Saltado Recipe

Mushroom Saltado Recipe

Inspired by Llama Lips Restaurant Pure Peruvian Home Cooking
Time40m
Serves4

Stir-fried mushrooms, with onions, tomatoes, soy sauce & pisco, with fries, and Jasmine rice.

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Ingredients

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Main Ingredients

Seasonings

Method

Preparation of Rice

  1. 1

    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.

Preparation of Fries

  1. 2

    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.

Cooking Mushroom Saltado

  1. 3

    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.

  2. 4

    Add Mushrooms

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

  3. 5

    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.

Serving

  1. 6

    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!

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