Main Course: Quick Mole Mushrooms

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Adapted from a recipe by Marc Matsumoto

This recipe is quick only because it's a mole sauce that doesn't simmer half the day.  In fact, nothing involving carmelized onions is ever quick, unless you're organized enough to have some in the freezer at all times.  Don't rush the onions.  Let them get the brown of walnut shells.  They are key to a sumptuous sauce.


        2 small onions, minced
        vegetable broth, as needed
        3 Tbs. cooking oil
        12 gm.s dried Guajillo chiles (about 1.5)
        12 gm.s dried Ancho chiles (about 1)
        7 oz. canned whole tomatoes
        2 Tbs. tahini
        1/4 c. water
        1 lb. King Trumpet mushrooms
        1 lb. button mushrooms
        4 large cloves of garlic, minced
        4 tsp. ground cumin
        1/2 tsp. ground cinnamon
        1 tsp. salt

Directions
    1.    Place the onions and 1 tablespoon oil in a skillet and fry over medium low heat until caramelized, stirring and adding broth a tablespoon at a time as needed to keep onions from crisping. The process will take at least 30 minutes and will result in onions that are a deep, medium brown.
    2.    Boil a kettle of water. Use scissors to trim the tops off of the dried chilies then cut them from end to end so you can open them up. Remove all the seeds and membranes inside the chilies. Place the chilies in a bowl and cover with the boiling water. Let them soak for 15 minutes.
    3.    While the chilies rehydrate, prepare the King Trumpet mushrooms by cutting off the caps and using your fingers to pull apart the stems into thin shreds that look like shredded chicken. Slice up the caps along with the button mushrooms.
    4.    Drain the chilies and transfer them to a food processor along with the caramelized onions, tomatoes, tahini, and water and process until smooth.
    5.    Wipe out skillet and add the remaining 2 Tbs. of oil over medium high heat. Add the garlic, cumin and cinnamon. Fry until fragrant, then add the mushrooms and salt. Sauté until the mushrooms have browned.
    6.    Add sauce to pan and turn the heat down to medium low. Simmer until the sauce is thick. Adjust salt to taste. Serve with warm corn tortillas, shredded cabbage, cilantro, red onion slivers and lime wedges.