Mushroom Lomo Saltado

Wash and prep all produce. Cut the [portobello mushrooms caps], [roma tomatoes], and [red onion] into even pieces for uniform cooking.

Heat a wok or large sauté pan over high heat. Add grapeseed oil (1 tbsp). Once hot, sauté the garlic (1 clove) for 10 seconds. Add the [portobello mushrooms caps], cumin (0.25 tsp), paprika (0.25 tsp), oregano (0.25 tsp), and a pinch of [salt] and [black pepper]. Mix well. Pour in tamari (3 tbsp) and dry red wine (3 tbsp). Sauté for 2-3 minutes until mushrooms cook down and simmer. Start 10m timer

Add the sliced [red onion] and stir well; cook for 2 minutes. Add aji panca paste (0.5 tsp) and mix until well-combined. Carefully add the sliced [roma tomatoes] and gently sauté for 45-60 seconds, just until heated and slightly softened. Turn off the heat immediately to prevent overcooking the tomatoes. Start 2m timer

Transfer to serving dishes. Top with fresh parsley (1 tbsp) and serve alongside [french fries] and [white rice]. Leftovers keep for up to 5 days in the fridge.