Mushroom Mole Recipe

Mole is one of the most celebrated sauces in Mexican cuisine; it’s complex, layered, and deeply satisfying. But it’s also traditionally meat-forward, which means vegetarians often miss out on one of Mexico’s greatest culinary achievements. This mushroom mole is a vegetarian variation of the traditional Mexican chicken mole, which is typically made with chicken smothered in a rich sauce composed of chilis, spices, and sometimes chocolate. In this variation, mushrooms are used as the main ingredients instead of chicken, enhancing the earthy flavor of the dish.

By swapping chicken for hearty mushrooms, you get all the richness of a proper mole paired with a mushroom that holds its own beautiful in the sauce. Baby bella mushrooms are my top choice here because their texture and umami flavor complement the bold sauce without getting lost in it.

I’ll be honest: making mole from scratch is a labor of love. This recipe uses prepared mole paste as a base, and I make no apologies for that to save time! Even in Mexico, busy home cooks reach for prepared mole paste. The key is knowing how to build on it, which is exactly what this recipe teaches you. The result is a vegeratrian mole that’s satisfying enough to serve at a dinner party and easy enough to make on a weeknight. Serve it with a side of Mexican rice or in a warm tortilla for tacos. It’s cozy enough for fall evenings but light enough for a summer taco spread.

Why You’ll Love Mushroom Mole

• Hearty – Mushrooms give you that hearty texture and depth without any animal products.
• Stores Well – Aside from being plant-based, mushroom mole stores beautifully. Make a batch on Sunday, and you’ve got a rich, ready-to-go meal to enjoy throughout the week.
• Balanced Flavor – Dried chilies bring smoky warmth, toasted almonds and sesame seeds add nutty undertones, and a hint of chocolate adds a subtle sweetness that balances the heat of the mole sauce.
• Quick & Easy – Using a pre-made mole sauce, such as Doña Maria, means this recipe takes less only 15 minutes, making it perfect for those short on time.

Recommended Tools for Making Mushrooms in Mole Sauce

• Cutting Board – While you can opt for sliced mushrooms, I find that whole mushrooms are often cheaper. If you’re also purchasing whole mushrooms, a cutting board will be vital so you can have enough room to slice them!
• Large pan – To avoid soggy mushrooms, we’ll dry sauté them. This calls for a non-stick pan that’ll prevent mushrooms from sticking to your pan and causing a smoky mess.

Mushroom Mole Ingredients

• Mushrooms – As the name suggests, you’ll need mushrooms! I used whole baby bella mushrooms, also known as baby portobello mushrooms or cremini mushrooms. A smaller version of the white button mushroom, baby bellas have a deeper, more developed flavor and a meatier texture, making them the perfect option for plant-based recipes. Sear the mushrooms in batches. Overcrowding the pan causes them to steam instead of brown, which loses the meaty texture.
• Yellow Onion – Along with mushrooms, sliced onions will help add dimension to our dish.
• Mole Sauce – To keep this mushroom mole recipe simple, I opted for a premade mole sauce, such as Doña Maria. Give the sauce some time to simmer, as the flavor deepens significantly after 10-15 minutes of cooking.

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Print Recipe

Mushroom Mole Recipe

Courses: Entree Recipes

Difficulty: Beginner Prep Time 2 mins Cook Time 15 mins Total Time 17 mins

Servings: 4

Ingredients for Mushrooms in Mole Sauce

Servings

• 1 tbsp olive oil
• ¹⁄₂ yellow onion sliced
• 24 oz baby bella mushrooms (sliced)
• 1 tsp garlic (minced)
• 1 tbsp salt
• 10 oz mole sauce

How to Make Mushroom Mole

1. Slice vegetables

   Slice the onion and mushrooms.

2. Heat oil

   Add oil and onion to a large pan over medium-high heat.

3. Sauté onions

   Sauté onions for 5 minutes. Set aside.

4. Sauté mushrooms

   Add mushrooms to the pan. Sauté for 5 minutes, undisturbed.

5. Stir mushrooms

   Stir mushrooms, and cook undisturbed for another 3 minutes, or until the water they've released has evaporated.

6. Coat in sauce

   Stir in minced garlic, salt, mole sauce, and sautéed onions. Cook for another 2 minutes, ensuring vegetables are fully coated with sauce.
   Adding salt after the mushrooms have browned ensures they do not get soggy.

7. Enjoy

   Enjoy the mushroom mole in tacos or with a side of rice.