Light Mushroom Carapulcra with Ají Panca, Dried Potatoes, Toasted Peanuts, and Creole Onion Salad

Name: Light Mushroom Carapulcra with Ají Panca, Dried Potatoes, Toasted Peanuts, and Creole Onion Salad
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Peruana
Ingredients: 8.8 oz dried potatoes; 10.6 oz portobello mushrooms; 10.6 oz red onion; 1 tbsp garlic; 3 tbsp ají panca paste; 3/4 cup crushed tomato; 3 3/4 cups vegetable broth; 1.8 oz toasted peanuts; 1.4 oz white bread; 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano; 1/4 tsp ground clove; 1/4 tsp ground cinnamon; 2 1/2 tbsp lime; 1/2 cup fresh cilantro; 1 1/4 tsp salt; 1 tsp black pepper

An original Peruvian-inspired interpretation that reimagines carapulcra in a vegetarian style: dried potatoes simmered in a deep ají panca, tomato, broth, and spice sauce, enriched with seared mushrooms and toasted peanuts. It is finished with a fresh creole onion salad with lime and cilantro to balance the earthy, smoky flavors.

25 minPrep

50 minCook

75 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

250 g dried potatoes (enjuagada and remojada 20 minutos en agua tibia)
300 g portobello mushrooms (diced medium)
300 g red onion (200 g for the guiso and 100 g en pluma for the onion criolla)
15 g garlic (chopped fino)
45 g ají panca paste
200 g crushed tomato
900 ml vegetable broth (hot)
50 g toasted peanuts (30 g ground for the guiso and 20 g chopped for terminar)
40 g white bread (1/3 cup de caldo)
30 ml vegetable oil
2 g ground cumin
1 g dried oregano
0.5 g ground clove
0.5 g ground cinnamon
40 ml lime (juice fresh)
20 g fresh cilantro (chopped)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

343 kcal

Calories

10.2 g

Protein

42.5 g

Carbs

16.1 g

Fat

6.8 g

Fiber

35.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenPeanuts

Instructions

1
1. Place the dried potatoes in a bowl, rinse them under cold water, and soak them for 20 minutes in warm water. Then drain well. Meanwhile, soak the white bread in 80 ml (1/3 cup) of hot broth until fully softened.
2
2. Heat a wide pot over medium heat. Add 15 ml (1 tbsp) of vegetable oil and sear the portobello mushrooms for 6 to 8 minutes, stirring occasionally, until they release moisture and brown. Season with a pinch of salt and pepper. Remove and set aside.
3
3. In the same pot, add the remaining 15 ml (1 tbsp) of oil. Add 200 g (7 oz) of chopped red onion and cook for 5 minutes until softened. Add the garlic and cook 1 minute more.
4
4. Add the ají panca paste, crushed tomato, cumin, oregano, ground clove, and cinnamon. Cook the flavor base for 4 to 5 minutes over medium heat, stirring, until the mixture looks glossy and fragrant.
5
5. Blend the soaked bread with 120 ml (1/2 cup) of the broth and 30 g of the toasted peanuts until smooth. Pour this mixture into the pot and stir well into the sauce base.
6
6. Add the drained dried potatoes and the remaining 780 ml (3 1/4 cups) of broth. Stir, bring to a gentle boil, then cover and cook over low heat for 25 minutes, stirring from time to time to prevent sticking.
7
7. Add the browned mushrooms and cook 10 minutes more, or until the dried potatoes are tender and the stew has thickened. Adjust with salt and pepper to taste. If you prefer a slightly looser texture, add a small splash of extra hot broth.
8
8. For the creole onion salad, combine the 100 g (3.5 oz) of sliced red onion with the lime juice, half of the chopped cilantro, and a pinch of salt in a bowl. Let it rest for 5 minutes so it softens slightly.
9
9. Serve the carapulcra hot in deep plates. Finish with the creole onion salad on top, the remaining chopped cilantro, and the 20 g (0.7 oz) of chopped toasted peanuts. No oven is required, but if you want to keep the plates warm, you may preheat them at 200°F (95°C) for 5 minutes.
10
10. Enjoy immediately, making sure each serving includes dried potatoes, mushrooms, thick sauce, creole onion salad, cilantro, and peanuts for a balanced finish.

Chef tips

For deeper flavor, let the stew rest for 10 minutes before serving; the dried potatoes will absorb the sauce better. If the mushrooms release too much liquid, sear them in batches so they caramelize instead of steaming.

Substitutions

You can use cremini mushrooms instead of portobello. If you cannot find dried potatoes, the recipe will lose its traditional profile, but you may use cooked yellow potatoes in cubes and reduce the broth. For a gluten-free version, replace the white bread with 20 g crushed rice crackers or omit it and add a little more cooked, mashed dried potato to thicken.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon