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Provenance of Dish
This is a dish thats made on special occasions in our family, usually weddings. This year I made it in honor of day of the dead as we traditionally place food on the altars to offer to our family members who has passed. This is my mom's recipe, made vegan (with her permission) in order to share an alternative and spread the love of mushrooms. Enjoy!
Recipe
Ingredients
One stick of cinnamon
2 -3 bay leaves
3 small green tomatoes
a pinch of cumin
1/2 tbs of thyme
4-6 cloves
1/3 cup of almonds
1/4 cup of sesame seeds
1/3 cup of peanuts
1/4 cup of pumpkin seeds (shelled)
4 guajillo chiles
4 ancho chiles
salt and pepper to taste
1 tbs of coconut or avocado oil
Optional: 2 toasted tortillas or 1/2 cup of flour to thicken the sauce
750 gas of Oyster mushrooms
3 cloves of garlic
1/4 of a large onion
Instructions
To begin slice the oyster mushrooms and cook in boiling water with the garlic, onion and salt and bay leaves. Strain the liquid into the blender including the onion and garlic as well, and set aside.
Remove all of the seeds from the chiles and set a small handful aside to toast if you enjoy the mole very spicy.
In a non-stick pan toast all of the other ingredients starting with the green tomatoes to soften them up. Toast the chiles on each side, leaving them no more than 2 minutes so they don't burn. Remove the chiles and toast the remaining ingredients slightly to bring out the flavor.
Place all of the ingredients in the blender with the water and let soak for about 5 minutes then blend until smooth.
Garnish with pumpkin and sesame seeds, eat with corn tortillas and tomato rice.
