Mushroom Lomo Saltado with Quinoa, Rocoto Cream, and Crispy Yellow Potatoes

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the yellow potato wedges with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking tray and roast for 30 minutes, turning halfway through, until golden and crisp around the edges.

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   2. Meanwhile, place the white quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   3. For the rocoto cream, blend or mix the plain Greek yogurt, seeded rocoto pepper, lime juice, 1 tablespoon ají amarillo paste, and a pinch of salt until smooth. Chill until ready to use.

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   4. Heat a large skillet or wok over high heat for 2 minutes. Add 1 tablespoon vegetable oil and sear the portobello mushrooms and button mushrooms in batches for 6 to 8 minutes, without stirring too much at first, until they release their moisture and become deeply caramelized. Season with the remaining salt, remaining black pepper, and ground cumin.

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   5. Add the minced garlic, red onion, and the remaining tablespoon of ají amarillo paste. Stir-fry for 2 minutes so the onion keeps some texture while losing its raw edge.

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   6. Add the tomato, soy sauce, and red wine vinegar. Cook for 2 more minutes over high heat, tossing the pan, until a short, glossy sauce coats the mushrooms and vegetables.

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   7. Turn off the heat and add most of the fresh cilantro, reserving a little for garnish. Taste and adjust salt if needed.

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   8. To serve, divide the quinoa among shallow bowls, spoon the mushroom stir-fry on top, add the crispy yellow potato wedges on the side, and finish with dollops of rocoto cream. Garnish with the reserved fresh cilantro and serve immediately.