Easy Mushroom Mole

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.

4.72 from 7 votes

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 300kcal

Equipment

Wide pot
Small pot with lid

Ingredients

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

Quick-pickled onions:

1 small red onion sliced paper-thin
1 jalapeño sliced thin
¾ cup apple cider vinegar
¼ cup sugar
Pinch of salt

For serving:

Microgreens or cilantro or minced scallions
Cooked white rice

Instructions

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.

To serve:

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!

Nutrition

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