Mole de Hongos (Mushroom Mole)

Ingredients

• 2 cups mushroom
• 3 pieces ancho chiles
• 3 pieces pasilla chiles
• 2 large tomatoes
• 4 cloves garlic
• 2 tablespoons sesame seeds
• 0.25 cup almonds
• 1 tablespoon raisins
• 1 stick cinnamon
• 1 teaspoon cumin
• 0.5 teaspoon clove
• 1 ounce dark chocolate
• 2 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon peppers

Instructions

1. 1Roast the ancho and pasilla chiles on a dry pan until they start to puff up. Remove from heat and let them soak in hot water for 20 minutes to rehydrate.
2. 2In a large pot, sauté the wild mushrooms with a pinch of salt until they release their moisture and become golden brown.
3. 3Toast the sesame seeds, almonds, and spices (cinnamon, cumin, and cloves) in a dry pan until fragrant, careful not to burn.
4. 4Blend the rehydrated chiles, tomatoes, garlic, toasted sesame seeds, almonds, spices, and raisins with some of the chile soaking water until smooth.
5. 5Pour the chile mixture over the mushrooms in the pot, adding vegetable broth to achieve the desired consistency.
6. 6Simmer the mole sauce on low heat for 30 minutes, allowing the flavors to meld.
7. 7Stir in the dark chocolate until melted and integrated into the sauce, adding a rich depth.
8. 8Season with salt and pepper to taste.
9. 9Serve the Mole de Hongos over a bed of steamed quinoa or brown rice for a complete meal.
10. 10Garnish with fresh cilantro and a squeeze of lime for a refreshing contrast.
11. 11Enjoy this nutritious and satisfying vegan dish that combines the best of Mexican flavors with healthy ingredients.