Chef Peter “Chippy” Grant’s Rich Cacao Mole with Smokey Chipotle Portobello Mushroom

PETER "CHIPPY" GRANT: THE GATHERER

Peter "Chippy" Grant is a visionary wild vegan chef and forager renowned for connecting people to food, land, and health through his distinctive cuisine. As the founder of Trewhitts Food and the Lead Chef at Medicine Festival, Chippy champions a holistic approach to eating, rooted in his extensive background in nutrition and herbalism.

We are delighted to have collaborated with Chippy, as his commitment to sustainable sourcing, holistic well-being, and nature-inspired creation perfectly aligns with the core values of our ceremonial cacao.

YIELD: Serves 4 (with generous leftover Mole sauce)

I. Rich Cacao Mole Sauce (Makes 6-8 servings)

Mole Base Ingredients:

• Dried Chilies: 4 Ancho chillies, 4 Guajillo chillies (stemmed and seeded)

• Onion 1/2 (finely chopped)

• Garlic 4 cloves (minced)

• Olive Oil 2 tbsp 

• Tahini 1/4 cup 

• Pumpkin Seeds 1/4 cup

• Raw Almonds 1/4 cup

• Raisins 1/4 cup

Mole Simmer Ingredients:

• Chopped Cacao  3 tbsp

• Crushed Tomatoes 1 tin

• Vegetable Stock 2 cups (or 2 cubes dissolved in water)

• Ground Cinnamon 1/2 tsp

• Ground Cloves 1/4 tsp

• Dried Oregano 1/2 tsp

• Maple Syrup 1 tsp

• Salt (to taste)

Method

1. Toast & Hydrate Chilies: Lightly toast the stemmed and seeded Ancho and Guajillo chilies in a dry pan for $30-60$ seconds per side until fragrant (do not burn). Transfer them to a bowl and cover with boiling water. Let them soak for $20-30$ minutes until soft.

2. Toast Solids: While the chilies soak, lightly toast the almonds and pumpkin seeds in the same dry pan until fragrant. Remove them. In the same pan, heat the olive oil and sauté the onion until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute more.

3. Blend the Mole Paste: Drain the chilies and transfer them to a high-speed blender. Add the toasted almonds, pumpkin seeds, tahini, raisins, cooked onion/garlic mixture, cinnamon, cloves, and oregano. Add $1/2$ cup of the vegetable stock. Blend until an extremely smooth, thick paste forms. Add a little more stock if needed to keep the blender moving.

4. Cook the Mole: Heat a large pot or Dutch oven over medium heat. Pour the mole paste into the pot (be careful, it may spatter). Stir and cook for $5$ minutes—this "frying" step is essential for deepening the flavor.

5. Simmer & Finish: Stir in the crushed tomatoes, the remaining $1.5$ cups of stock, the cacao powder, and the optional sugar (or maple syrup). Bring to a simmer, then reduce the heat to low. Let the mole gently simmer for at least 30 minutes, stirring occasionally, to allow the flavors to fully meld. Season with salt to taste.

II. Smoky Chipotle Portobello Mushrooms (Serves 4)

Ingredients:

• Large Portobello mushrooms 4 (wiped clean)

• Avocado Oil 1/4 cup

• Lime Juice 2 tbsp

• Orange Juice 2 tbsp

• Garlic Powder 1 tsp

• Chipotle Powder 1 tsp

• Miso 1 tsp

• Smoked Paprika 1 tsp

• Salt, to taste

Method

1. Preheat & Prep: Preheat the oven to 400∘F (200∘C). Line a baking sheet with parchment paper.

2. Mix Marinade: In a large bowl, whisk together the avocado oil, lime juice, orange juice, miso paste, garlic powder, chipotle powder, smoked paprika, and salt.

3. Marinate Mushrooms: Gently brush both sides of the portobello mushrooms with the marinade, ensuring they are evenly coated. Optional: Let the mushrooms marinate for 15-20 minutes for deeper flavor.

4. Roast: Place the mushrooms gill-side down on the lined baking sheet.

5. Bake: Roast for 15-20 minutes, or until the mushrooms are tender and have released some liquid.

III. Assembly

1. Prep Mole: Ensure the Mole Sauce is warm and stirred well.

2. Coat Mushrooms (Two Ways):

   • Option A (Tacos/Bowls): Once roasted, slice the portobello mushrooms into thick strips. Gently toss the sliced mushrooms with enough Mole Sauce to fully coat them (leaving the rest of the mole for storage).

   • Option B (Show-Stopping Whole Main): Once the mushrooms are roasted and slightly cooled, generously spoon the warm Mole Sauce directly over the whole cap before serving.

3. Serve & Garnish:

   • For Tacos/Bowls (Option A): Serve the mole-coated mushroom slices in warm corn tortillas or over rice/quinoa, garnished with fresh cilantro, pickled onions, and lime wedges.

   • For the Main Course (Option B): Place the whole, mole-drenched portobello mushroom on a bed of rice or greens. Serve alongside your favorite Mexican sides (like beans or slaw) and garnish heavily with cilantro, pickled onions, and a lime wedge for a dramatic, deeply flavorful main dish.

Key Functional Benefits:

This Mole is a functional food designed for deep nourishment and flavor:

• Antioxidant Power: Rich in polyphenols from Cacao and Chilies, which act as powerful antioxidants to fight inflammation and support cardiovascular health.

• Gut Health Support: High in fiber, healthy fats, and protein from nuts and seeds, which help feed the microbiome and promote healthy digestion.

• Umami & Immunity: Portobello Mushrooms and Miso deliver essential B vitamins and fermented nutrients, supporting your immune system and overall vitality.

• Sustained Energy: The high fiber and complex carbohydrate profile ensures a slow, steady release of energywithout the crash typical of lighter meals.

Disclaimer: The health benefits described are based on the nutritional properties and traditional use of the ingredients. This recipe is not intended as medical advice. Consult with a healthcare professional regarding dietary changes or before using supplements.