Inspired by a not so inspiring Mushroom Burrito overloaded with heavy spices I put Temple Taste Mexican Mole masala to the test. And the results were even better than I imagined! The combination of this extraordinary spice blend melding with the rich flavors of the mushrooms, onions and garlic delighted my Senses. Excited to hear about the ways you combine this recipe with your favorite dishes. I believe Mole Mushrooms have the flare for some inspiring Kitchen Alchemy.
Mole Mushroom Tostada
1 c. Red Onion (1 Large Onion)
2 Large Shitake Mushrooms
1.5 c. Crimini Mushrooms (8 oz. package)
2 T. Coconut Oil
1 T. Unsalted Butter
1 T. Fresh Garlic (3 large cloves)
3 T. Coconut Aminos
1 T. Temple Taste Mexican Mole Masala
1/4 t. Real Salt
Optional: 1 T. Sherry or Red or White Wine
On medium heat in a large pan place 3 Tablespoons of Oil and 1 cup of Red Onion finely chopped. While the onion is cooking brush off the mushrooms. Cube the Shitake’s and add to the mix. then slice the Crimini’s and add them. Stir frequently to keep things from sticking. Next add 3 cloves of garlic about 1 Tablespoon grated or finely minced. After about 15 minutes of cooking add 3 Tablespoons Coconut Aminos, 1 Tablespoon of Mexican Mole and 1/4 teaspoon of Real Salt and optional Tablespoon of Wine. Reduce heat and allow the mixture to Saute gently for a total of 20 minutes.
Preparation: Perfect for Mushroom Tacos and excellent with Spicy Cashew Sauce or as a garnish for Bison Meat Balls, Rice or Chicken Dishes.
Notes: Cooking Time 20 minutes