Vegan Mushroom Mole Recipe
This is a very loose translation of a mole style sauce. It uses lots of chiles and it uses chocolate (in the form of cocoa powder), so I think it's fair to call it by that name.
The main reason I wanted to do a sauce like this was to try to come up with a savory way to integrate cocoa powder into more of my meals. Cocoa powder contains a good dose of magnesium and also several anti-oxidants.
A mole style sauce seemed like the ideal way to add more cocoa to my life without having to resort to consuming too many desserts.
2 1/2 cups cremini mushrooms, minced
2 jalapeno, minced
1 habanero, minced
6 cloves garlic, minced
2 tbls olive oil
3 tbls hot sauce
2 tbls sriracha
1 1/4 cups water
2 tbls cocoa powder
2 tsps oregano
2 tsp paprika
2 tsps cayenne
2 tsps cumin
1 tsp black pepper
1 tbl salt
Begin by cooking the mushrooms and the salt in a large sauce pot over medium high heat. Let the mushrooms cook down until they release a good bit of liquid and start to darken.
Add the chiles, garlic, spices and oil. Continue cooking until the chiles start to soften and the liquid is gone.
Deglaze with the hot sauce and cook 3 more minutes.
Add the water and sriracha. Lower heat and simmer 5 minutes.
Add the cocoa powder. Stirring to make sure it is fully incorporated.
Simmer until the sauce is your desired thickness. It'll thicken pretty nicely almost immediately, but you can take it a little further if you want.
I strained the sauce for presentation purposes, but kept the chunky bits too. They're both delicious together or separately.