Mushroom Vegetarian Saltado Recipe

Rinse and cook rice

Rinse 1 cup long-grain rice under cold water until the water runs mostly clear. Drain. In a small saucepan, combine rinsed rice, 2 cups water, 1/4 tsp salt and 1 tsp butter or oil. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook for 15 minutes. Remove from heat and let sit, covered, 10 minutes before fluffing with a fork.

While the rice cooks, make the sauce. In a small bowl whisk together 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 2 tsp lime juice, 1 tsp aji amarillo (or substitute), 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust acidity or heat. Refrigerate until serving.

Prepare the vegetables: wipe or gently brush mushrooms clean and slice them into 1/4-1/2 inch thick slices. Peel and cut the red onion into 1/2-inch wedges (so they hold shape). Core and cut the tomatoes into 6-8 wedges. Mince the garlic finely. Chop about 1/4 cup fresh cilantro (reserve some for garnish).

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 2 tbsp olive oil and 1 tbsp butter. Once butter foams and the pan is shimmering, add the sliced mushrooms in an even layer (don’t overcrowd; do in two batches if necessary). Let mushrooms sear without stirring for 2-3 minutes to develop color, then stir and cook another 2 minutes until golden and most moisture has evaporated. Transfer mushrooms to a bowl and set aside.

Return the pan to medium heat and add a drizzle (about 1 tsp) of oil if dry. Add the red onion wedges and cook, stirring occasionally, for 3-4 minutes until they begin to soften and char at the edges. Add the minced garlic and cook 30-45 seconds until fragrant.

Add the tomato wedges to the pan and cook 1-2 minutes, just to warm and soften slightly—avoid breaking them down fully; they should remain juicy. Return the mushrooms to the pan and toss to combine.

Add 2 tbsp soy sauce, 1 tsp red wine vinegar, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss everything quickly over high heat for 1-2 minutes so the flavors combine and the sauce reduces slightly. Taste and adjust seasoning (add up to an extra 1/2 tsp salt or 1 tsp vinegar if needed). Stir in half of the chopped cilantro (about 2 tbsp).

Optional step for creaminess: if you prefer a saucier finish, lower heat to medium and stir in 1-2 tbsp of the prepared creamy sauce just to coat the vegetables (do not add too much to keep the dish light and not overly saucy).

Remove from heat and transfer to a serving platter or individual plates.

Spoon fluffy rice onto plates. Top with a generous portion of mushroom saltado. Drizzle additional creamy sauce on the mushrooms or serve it on the side. Sprinkle remaining chopped cilantro over the dish and serve with lime wedges for squeezing at the table.