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 in a spicy aji-amarillo sauce. The entire dish comes together when the stir fried veggies are mixed with Idaho Potato French fries! The taste is on another level of delicious with an array of flavor. Traditionally served with steamed rice (ideal for soaking up every last drop of sauce) and drizzled with fresh lemon juice. Meet your new friend, Mushroom Saltado!
*Omit the rice to make this recipe Whole 30 compliant.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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