Mexican Mushroom Mole with Cilantro Lime Rice

I realize that it isn’t the most authentic, but it certainly fits the bill for a mole-inspired dish. Based on an original, but with local-to-me ingredients, this sauce this version includes mushrooms as the main event and is served alongside a rice that plays up the right flavors. If you can make authentic mole, please come over for dinner.

mole and rice

Mexican Mushroom Mole with Cilantro Lime Rice

For the mole:
1/2 cup almonds, chopped
2 corn tortillas, torn into pieces (I use homemade)
2 tablespoons sesame seeds
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Sea or Himalayan salt
2 tablespoons coconut oil (not virgin)
1 large onion, chopped
4 garlic cloves, minced
5 cups (about 2 1/2 lbs) sliced cremini mushrooms
4 large portabello mushrooms, chopped
2 large red bell peppers, chopped
1/3 cup raisins
1 (28oz/796mL) can diced tomatoes
2 tablespoons dark unsweetened cocoa powder
About 1 cup water

In a large skillet over medium heat, put the almonds, tortilla pieces, and sesame seeds. Toast until fragrant and starting to brown, about 2 minutes, careful not to burn the ingredients. Remove the skillet from the stovetop and allow the ingredients to cool to room temperature. Once cool, scrape the almond mixture into a food processor. Add the chili powder, cinnamon, coriander, cumin, cloves, and a few pinches of salt. Pulse until the mixture if finely group.

Put the skillet back on the stovetop and heat the oil on medium heat. Add the onion and cook until translucent, about 6 minutes. Add the garlic and cook for about 1 minute, until fragrant. Stir in the mushrooms and peppers. Continue to cook until the mushrooms and peppers are soft, about 8 minutes. Add the raisins and tomatoes. Stir to combine.

Add the cocoa powder and about half of the water to the mushroom mixture. Mix well, then stir in the rest of the water. Turn to high heat and bring the mixture to a boil, then reduce to low heat and simmer for 8 to 10 minutes, until thickened, adding extra water if the mixture becomes too thick.

For the rice:
2 cups long grain brown rice
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper (optional)
Zest of 1 lime
Juice of 2 limes
Handful of fresh cilantro, chopped
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Rinse the rice with cool water until the water runs clear. Put the rice, cumin, onion powder, coriander, oregano, a generous pinch of salt, and a few grinds of black pepper in a saucepan, along with the required water on the package’s directions. Cook as directed. When it is finished, stir in the lime zest, lime juice, and cilantro, adding salt and pepper to taste.


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