04/16/2022
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For an easy weeknight mole, look no further than ! I used the Mole Poblano for this mushroom mole recipe and the flavor is out of this world! Grab a jar from my shop and save this post; the recipe is below! 💗 👇
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.
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!
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