Buzz
Photo: Jennifer CauseyTraditionally made with chicken, this vegetarian version swaps in roasted mushrooms for a savory, earthy twist that balances the mole's gentle sweetness. While traditional mole recipes require hours of preparation and a complex mix of over forty ingredients for a rich flavor, this simplified approach delivers equally satisfying results and is quick enough for a weeknight meal. Topped with vibrant pumpkin seeds and thin slices of fresh onion, this dish is perfect for a dinner party or special occasion.
Ingredients
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1 large yellow onion, halved lengthwise
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1 ½ pounds mixed fresh mushrooms, cut into quarters (around 6 cups)
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¼ cup plus 2 tablespoons olive oil, divided
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1 ½ teaspoons kosher salt, divided
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1 clove garlic, finely minced
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1 ¼ teaspoons chili powder
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1 teaspoon ground coriander
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½ teaspoon ground cinnamon
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3 tablespoons unsweetened cocoa powder
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3 tablespoons tomato paste
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2 cups vegetable broth
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¼ cup unsweetened almond butter
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1 tablespoon sugar
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¼ teaspoon freshly ground black pepper
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8 6-inch corn tortillas, heated
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Chopped roasted pumpkin seeds (pepitas), for garnish
Directions
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Preheat oven to 450°F, positioning the racks in the top and bottom thirds. Finely chop one onion half and set aside. Slice the remaining half thinly, reserving a few slices for serving. In a large bowl, combine the sliced onion, mushrooms, ¼ cup olive oil, and ¾ teaspoon salt. Spread the mixture evenly over two baking sheets. Roast for 20 minutes, stirring halfway through, then continue roasting until golden brown, about 5 to 10 more minutes.
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While the mushrooms roast, prepare the mole: Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion, garlic, and ¼ teaspoon salt, cooking until softened, 3 to 4 minutes. Stir in the chili powder, coriander, and cinnamon, cooking for about 1 minute. Add the cocoa powder and tomato paste, stirring until the mixture forms a dark paste, about 1 minute. Add the vegetable stock, scraping up the browned bits from the skillet. Whisk in the almond butter and sugar, bringing to a simmer. Reduce the heat to medium-low and let cook, stirring occasionally, until thickened, about 12 minutes. Stir in the pepper and remaining ½ teaspoon salt.
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Using tongs, dip each tortilla into the mole to coat it, then place in a 3-quart serving dish. Add ⅓ cup of the roasted mushroom mixture on top of each tortilla, roll it up, and place seam side down. Repeat with the remaining tortillas and mushroom mixture. Pour the remaining mole over the top and garnish with reserved onion slices and pepitas.
Chef's Tips
Traditional mole recipes often require a lengthy list of ingredients. This version is simplified, making it perfect for a quick weeknight meal.
