Wash and soak the kollof (cochayuyo) for at least 2 hours. Then, wash the kollof and put it in a pot with water. Cook the kollof until soft (prick occasionally with a knife to check softness). Once the kollof is ready, remove from the pot and wash out again. Cut the kollof in small dices and set aside. Then wash and chop the onion in small pieces. You can also use red onion. Chop the bell pepper and the cilantro. Finally, mix all the ingredients in a bowl and add oil, lemon juice and salt to taste.


1 kg wild mushrooms
1 bunch of kollof or cochayuyo (edible
3 onions
1 bunch of cilantro
2 red bell peppers