Alexa Soto's Mole with Mushrooms
Alexa Soto's Mole with Mushrooms
July 24, 2023
Confession: this luxuriously silky mole from Chef en Residencia Alexa Soto was so delicious, multiple Masienda team members fought over the leftovers from our video shoot. (Don't worry, we're all still friends.) It's the kind of dish you want to have for lunch and then again for dinner. While the recipe works with any vegetable or protein, the earthiness of seared oyster mushrooms makes for an ideal pairing, and the mole is so rich, you won't miss the meat.
In typical mole recipe fashion, the ingredient list is long, but the effort is decidedly worth it. This is a show-stopping recipe that you'll come back to again and again.
In typical mole recipe fashion, the ingredient list is long, but the effort is decidedly worth it. This is a show-stopping recipe that you'll come back to again and again.
All Comments
I used strawberries, very ripe ones. For me, the berries added a very nice yummy sweetness to the spiciness. Will use the mushrooms next time. This was a great recipe for mole, made from scratch.
Hi Vicki! Thanks so much for your question. To reduce the spiciness while keeping the flavor, you can use plain water instead of the soaking liquid when adding the soaked peppers. This will lower the heat without losing too much flavor. If you skip the toasted seeds, the sauce might lose a bit of its smokiness and depth. However, it can help if you’re trying to avoid too much spice. You could also try toasting the seeds separately and adding just a small amount back in, tasting as you go to find the right balance for your taste. Let us know if you have any additional questions.
How can I maintain the flavor but remove the spiciness? Will it still be spicy if I include the soaked peppers but add plain water instead of the water they were soaked in? Will the sauce lose too much flavor if I don’t use the toasted seeds from the pepper? Thank you for your help.