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Miso Mushroom Mole

Ingredients

  • 1 pound crimini or button mushrooms chopped
  • 1 medium onion chopped
  • 4 garlic cloves chopped
  • 5 pods chile nativo or chilhuacle negro
  • 1/4 cup pine nuts omit if using chilhuacle negro
  • 3 medium-sized red potatoes cubed
  • Avocado oil
  • 2 1/2 cups low-sodium vegetable stock
  • 1 tablespoon miso paste

Instructions

  • Over medium-high heat, sauté mushrooms in 2 tablespoons of avocado oil. Stir frequently at first, then occasionally as the natural liquid of the mushrooms cooks down. Sauté until they begin to caramelize, about 15 minutes, then add garlic and onion and 1 more tablespoon of oil. Sauté for 5 more minutes, adding the pine nuts for the final minute.
  • Add potatoes, chile pods, and stock. Bring to a boil, then simmer for 30 minutes, or until the potatoes are soft.
  • Turn off heat and add the miso paste. Blend with an immersion blender, or transfer to a blender. Mix until smooth.
  • Add salt, to taste.