this dish is inspired by another meal i had at the beautiful aro-ha retreat… the mushroom mole i had one evening meal on the retreat blew my mind, and i had to give it a go!
this is full of flavour, the guacamole balances with the heat of the mole beautifully. i decided to bake the tortillas in the oven in order to get a nice crispy corn chip… they gave texture to the dish and also added a bit of fun to eating the meal.
the kids will love it. the whole family will love it. and they will NOT miss the meat. (just dont tell them)….
for the mole
1 large red onion, finely chopped
5 garlic cloves, crushed
2 chipotle peppers, in adobo sauce, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
1 tsp ground allspice
1 tsp dried oregano
200gm brown mushrooms (flat or button), roughly chopped
100gm shitake mushrooms (or sub in some flat mushrooms if not available), roughly chopped
2 tblsp tomato paste
1/2 lemon, juice
1.5 cups vege stock (i use simon gaults)
for the guacamole
1 ripe avocado, roughly chopped
1 tblsp coconut yoghurt
2 tsp hot chilli sauce
2 garlic cloves, crushed
coriander, handful, roughly chopped
1/2 lemon, juice
salt and pepper
corn tortillas – (i use tio pablo)….. either serve as soft tortillas, or chop into triangles and bake in oven until crispy
for the mole, add onion, garlic and chipotle peppers into a medium hot fry pan. season and fry until onion has softened.
add dried herbs and spices.
add the mushrooms, and fry for a few minutes before adding the tomato paste, vege stock and lemon juice.
simmer uncovered for 15 mins.
while the mole is simmer make the guacamole. place all the ingredients in a stick blender, or food processor and pulse until it comes together. place in a bowl and set aside until ready to serve.
once the mole has finished simmering, grab a stick blender, or use a blender to puree the mixture. it should be thick and able to sit in or on the tortilla on its own. if not, place back on the heat and let it simmer until it thickens.
serve with the chopped tomatoes, guacamole and tortillas.