Serves 4 portions of mushrooms with mole sauce serving 6-8
Mexican Cacao Mole Sauce:
Ingredients:
- 4 Ancho chillies, stemmed and seeded
- 4 Guajillo chillies, stemmed and seeded
- 1/4 cup tahini
- 1/4 cup pumpkin seeds
- 1/4 cup raw almonds
- 1/4 cup raisins
- 1/2 onion, chopped
- 4 garlic cloves, chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- 3 tbsp of cacao
- 1 tin of tomatoes
- 2 cubes vegetable stock
- Salt, to taste
Mushrooms with a Chipotle Marinade:
*Serves 4*
**Ingredients:**
- 4 large portobello mushrooms
- 1/4 cup avocado oil
- 2 tbsp lime juice
- 2 tbsp orange juice
- 1 tsp garlic powder
- 1 tsp chipotle powder
- 2 tbsp miso
- 1 tsp smoked paprika
- Salt, to taste
Method:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl combine the ingredients.
3. Brush both sides of the portobello mushrooms with the marinade, making sure they are evenly coated.
4. Place the mushrooms on the lined baking sheet and season them with salt.
Combine the sauce and the mushroom for a flavourful Mexican style mushroom dish.