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.
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Servings: 4
Calories: 300kcal
Equipment
- 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
Calories: 300kcal | Carbohydrates: 58g | Protein: 7g | Fat: 5g | Sodium: 23mg | Fiber: 5g | Sugar: 21g | Vitamin C: 3mg
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