This is our first product feature since the launch of our shop and this easy mushroom mole is the best way to highlight the shop’s prepared mole poblano.
I love cooking but there are some things that are best left to the experts, and this prepared mole is one of them. If you’ve never prepared mole, it is a very long cooking process and takes days to prepare from start to finish.
What is mole?
‘Molli’ (pronounced moh-leh) means ‘sauce’ in indigenous Nahuatl. It is traditionally prepared with squash seeds, dried chili peppers, and tomatoes. However, the exact mole ingredients will vary from recipe to recipe and region to region. It’s a rich, intense, earthy sauce that is mysterious and complex in flavor. Some mole sauces contain chocolate and some do not.
Xilli’s mole contains 30 ingredients (including Mexican chocolate) and takes several days to prepare, honoring ancient Mexican traditions. This labor-intensive sauce is lightly sweet with a deep and intense smoky flavor. The heat in this mole is moderate making it a great addition to your pantry for any use. Chef Nacxi Gaxiolo has truly outdone himself with this incredible product. It can be used for pork, chicken, vegetables, or simply served over rice.
Want to try Xilli’s mole poblano? Pick up a jar from the shop! I think you’ll love this rich, intensely flavorful mole poblano sauce. I can’t wait to see your creations!
How to prepare this easy mushroom mole:
I used mole poblano as a simmer sauce with my mushrooms and had dinner on the table in about 40 minutes, but it tastes as if it stewed for hours.
All you need to do is sauté and onion and mixed mushrooms until very deep, golden brown. Next, add the mole poblano and one cup of water. If you prefer a sweeter mole, add a tablespoon of maple syrup. Bring it to a boil and then simmer for 30 minutes until thickened.
While the mushrooms simmer, cook the rice and prepare the quick pickled vegetables. Serve this over rice and with microgreens or cilantro.
Loved this lentil soup with no meat recipe? Looking for more vegan recipes? Check my archives!
If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.
Easy Mushroom Mole
- Wide pot
- Small pot with lid
- 1 tablespoon neutral oil
- 1 yellow onion peeled and thinly sliced
- 1½ pounds mixed mushrooms
- ⅓ cup mole poblano
- 1 cup water
- 1 tablespoon maple syrup optional
- Salt and pepper to taste
- 1 small red onion sliced paper-thin
- 1 jalapeño sliced thin
- ¾ cup apple cider vinegar
- ¼ cup sugar
- Pinch of salt
- Microgreens or cilantro or minced scallions
- Cooked white rice
Cook the onion and mushrooms:
- Heat the oil in a wide pot over medium heat. Add the onion and cook for 5 minutes. Add the mushrooms and cook, stirring often, for 8–10 minutes until both the mushrooms and the onion are deep golden brown—season with salt and pepper.
Add the mole:
- Add the mole, water, and maple syrup if using. Bring to a boil and then reduce heat and simmer for 25–30 minutes until thickened—taste and season with salt and pepper.
Cook the rice:
- While the mushrooms simmer, prepare the rice according to package instructions. Keep warm until needed.
Prepare the quick pickled onions:
- Combine the onion and jalapeño in a mason jar. Bring the apple cider vinegar to a boil on the stovetop and add the sugar and a pinch of salt. Boil for 5 minutes. Pour into the mason jar. Transfer to the refrigerator until needed.
- Divide the cooked rice between plates and pile the mushrooms on top. Garnish with microgreens, cilantro, or scallions. Spoon the quick-pickled onion and jalapeño on top. Enjoy!