Adaptogen Adobo With Mushroom Mole

Name: Adaptogen Adobo With Mushroom Mole
Prep time: 2 h
Total time: 2 h
Cuisine: Mexican
Ingredients: 1 dried guajillo chilli; 2 dried ancho chillies; 1 white onion, finely diced; 2 plum tomatoes, finely chopped; 3 garlic cloves, crushed; ½ tsp ground cumin; 1 tbsp lion’s mane mushroom powder; 40 g (1½ oz) cacao butter; 2–3 tbsp mushroom ‘treacle’; 2–3 tbsp mushroom ‘treacle’; 2 kale stems, washed; 60 ml (2 fl oz/4 tbsp) olive oil; 150 g (5½ oz) mix of shiitake or oyster mushrooms, cut into even pieces; 150 g (5½ oz) mix of shiitake or oyster mushrooms, cut into even pieces; Pinch of sea salt; 1 garlic clove, crushed; 100 g (3½ oz) floury potatoes (e.g. King Edwards), washed and cut into quarters; 100 g (3½ oz) gluten-free flour (quinoa, buckwheat or a gluten-free mix will work well), plus extra for dusting; 100 g (3½ oz) gluten-free flour (quinoa, buckwheat or a gluten-free mix will work well), plus extra for dusting; 100 g (3½ oz) gluten-free flour (quinoa, buckwheat or a gluten-free mix will work well), plus extra for dusting; 1 tsp dried oregano; 1 batch of ‘Mole’ Blanco; Microgreens, such as nasturtium; ½ tsp smoked sea salt

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

This dish takes inspiration from the flavours of Mexico with Mole blanco and a rich mushroom Adobo, marinaded mushrooms and greens. With the flavoursome dark mole sauce we build flavour, topped with the mole blanco to cut through the richness of the dish. The mushrooms and greens then give body to the plate.

Ingredients

For the Adobo sauce

1 dried guajillo chilli
2 dried ancho chillies
Splash of olive oil
¼

Americas
Mexico
Main course
Vegan
Gluten-free

Method

Adobo Sauce

Preheat the oven to 180ºC fan/200ºC/400ºF/gas 6. Place in the three dried chillies (on a tray or wire wrack) for 10 minutes. Transfer to a heatproof bowl and pour boiling water (just enough to fully cover) over them to rehydrate for 5 m