Lomo Saltado with Mushrooms and Onion

Elevate your dinner game with this vibrant and vegetarian twist on a Peruvian classic—Lomo Saltado with Mushrooms and Onion. This quick and flavorful stir-fry combines earthy cremini or button mushrooms, caramelized red onions, and juicy Roma tomatoes, all tossed in a savory sauce made with soy sauce, red wine vinegar, and optional aji amarillo paste for a hint of heat. Perfectly balanced with fresh cilantro for a burst of brightness, this plant-based delight comes together in just 30 minutes, making it an ideal weeknight meal. Serve it over crispy French fries or fluffy steamed rice for a satisfying, internationally inspired feast that’s full of umami-rich goodness.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams Cremini or button mushrooms
• 1 large Red onion
• 2 medium Roma tomatoes
• 2 Cloves of garlic
• 3 tablespoons Soy sauce
• 1 tablespoon Red wine vinegar
• 2 tablespoons Fresh cilantro leaves
• 3 tablespoons Oil (vegetable or avocado)
• 0.5 teaspoon Freshly ground black pepper
• 0.5 teaspoon Salt
• 2 cups French fries or steamed rice
• 1 teaspoon Aji amarillo paste (optional)

Directions

Step 1

Prep the vegetables: Slice the mushrooms into thick slices, cut the red onion into wedges, and slice the Roma tomatoes into thick strips. Mince the garlic finely.

Step 2

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.

Step 3

Add the sliced mushrooms to the hot skillet and stir-fry for 3-4 minutes until they release their liquid and begin to brown. Remove the mushrooms from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of oil. Stir-fry the onion wedges for 2-3 minutes until they soften and begin to caramelize slightly.

Step 5

Add the minced garlic to the skillet and stir for 30 seconds until fragrant.

Step 6

Return the mushrooms to the skillet, then add the sliced Roma tomatoes. Stir-fry for another 2 minutes, allowing the tomatoes to soften slightly.

Step 7

In a small bowl, mix the soy sauce, red wine vinegar, black pepper, and salt. If using aji amarillo paste, stir it into the sauce mixture.

Step 8

Pour the sauce mixture into the skillet and toss the vegetables until they're evenly coated. Cook for 1-2 minutes to allow the flavors to meld.

Step 9

Remove the skillet from the heat and sprinkle the dish with freshly chopped cilantro leaves.

Step 10

Serve the Lomo Saltado with a side of crispy French fries or steamed rice. Enjoy hot!

Nutrition Facts

Serving size	(1224.0g)

Amount per serving	% Daily Value*
Calories	2114.1

Total Fat 118.9g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4010.5mg	0%
Total Carbohydrate 239.7g	0%
Dietary Fiber 27.3g	0%
Total Sugars 17.4g
Protein 34.1g	0%

Vitamin D 21IU	0%
Calcium 237.3mg	0%
Iron 7.6mg	0%
Potassium 5046.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 6.3%

Carbs: 44.3%