Cocina mexicana
Cultivated Mushroom Mole
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Time: 50 min · Difficulty: Medium
Ingredients
- 500 g portobello mushrooms (Agaricus bisporus) or oyster mushrooms (Pleurotus ostreatus), halved
- 200 g mole paste (prepared or homemade)
- 500 ml vegetable broth
- 1 tablespoon oil
- Toasted sesame seeds for garnish
- White rice for serving
Simbiosis Products Used
- Enhance the stew with mushrooms from the gourmet dehydrated collection (optional)
Preparation
- Sear the mushrooms in a pan with a little oil until browned on both sides.
- In a pot, dissolve the mole paste in the hot vegetable broth, stirring until there are no lumps.
- Cook over low heat for 15 to 20 minutes, stirring, until slightly thickened.
- Place the seared mushrooms on a platter and cover with the hot mole.
- Garnish with toasted sesame seeds and serve with white rice.
Functional Note
Portobello mushrooms (Agaricus bisporus) and oyster mushrooms (Pleurotus ostreatus) provide body, vegetable protein, and β-glucans, and allow you to enjoy the complexity of mole—one of Mexico's emblematic dishes—in a vegetarian version.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.