- 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
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.
Prepare the quick pickled onions:
Calories: 300kcal | Carbohydrates: 58g | Protein: 7g | Fat: 5g | Sodium: 23mg | Fiber: 5g | Sugar: 21g | Vitamin C: 3mg