Peruvian Tarwi and Mushroom Aji with Golden Potatoes and Lime Creole Salad

Instructions

1. 1

   1. Place the yellow potatoes in a pot with cold water and 4 g salt. Bring to a boil and cook for 12 to 15 minutes, until tender but still holding their shape. Drain and keep warm.

2. 2

   2. Meanwhile, make the salsa criolla: thinly slice 150 g of the red onion, then mix it with the juice of the 2 limes, half of the chopped cilantro, a pinch of salt, a pinch of black pepper, and the dried oregano. Gently rub the onion with clean hands and let it rest for 10 minutes.

3. 3

   3. In a bowl, soak the white bread in the evaporated milk for 5 minutes. Then blend it with the queso fresco and 120 ml (1/2 cup) of the vegetable broth until smooth. Set aside.

4. 4

   4. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear the cremini mushrooms for 6 to 8 minutes, stirring only near the end so they brown well. Season with a pinch of salt and pepper. Remove and set aside.

5. 5

   5. In the same skillet, reduce to medium heat and add the remaining 2 tablespoons vegetable oil. Sauté the remaining 100 g red onion for 4 minutes. Add the chopped garlic, ají amarillo paste, and ají mirasol paste; cook for 3 minutes, stirring, until the base is fragrant and glossy.

6. 6

   6. Pour the blended bread, evaporated milk, and queso fresco mixture into the skillet. Add the remaining vegetable broth, stir well, and cook over medium-low heat for 5 minutes, stirring so it does not stick.

7. 7

   7. Add the cooked tarwi and the browned mushrooms to the sauce. Cook 4 to 5 minutes more until everything is creamy and well combined. Adjust with the remaining salt and black pepper. Add the rest of the chopped cilantro and mix.

8. 8

   8. For a more golden finish, arrange the cooked potatoes in an oven-safe dish, cover them with the creamy tarwi and mushroom ají, and bake at 400°F / 200°C for 8 minutes. You may also serve it directly without baking.

9. 9

   9. Serve the potatoes as the base, spoon the creamy mushroom and tarwi ají on top, and finish with the lime salsa criolla. Serve hot.