I’m Cheating! Potato and Mushroom Mole


I admit it.  I cheat sometimes.  Not everything can be made from scratch.  It stinks but that is just life.  So it is okay to take shortcuts and fake dishes.  So what!  One shortcut I take is mole sauce.

Mole is a traditional Mexican sauce made with roughly 30 ingredients including nuts, chocolate, spices and chilies.  It normally takes hours to prepare and several pots to create this fantastic sauce.  Although I am sure it is well worth it to spend all that time and effort on creating mole, it may not be part of everyone’s reality.  So yup I’m cheating.  Because I have a small kitchen.  Because I have to work.  Because I do not have a great crinkled, yellowed, hand written hand me down recipe.  It is okay to cheat.

Luckily, there are great brands out there that make mole.  You can find mole as a paste, like curry, or as a ready-made sauce in almost any grocery store (and even online).  Most are tasty but some are spicier than others.  For this recipe I used Rogelio Bueno.  It can be considered one of the spicier versions but it is not an over the top tongue burner.  Pairing the sauce with potatoes and mushrooms takes the heat down a notch, making for a great balance of flavor.  The starchiness of the potatoes helps as well.



– 2 potatoes, chopped;

– 2 cups of mushrooms, roughly chopped;

-1 19oz. carton of mole;



Heat oil in a large sauté pan on medium heat.  Add potatoes and sauté until tender.   Add mushrooms to the pan and continue sautéing until mushrooms are browned.  Salt to taste.

in the pan

Add mole sauce and bring down heat to low and heat until sauce is warmed through.  Sauce will thicken as it cools.  Serve with rice and/or beans and lots of tortillas to pick up ALL the sauce.  Yum.

Rogelio Bueno

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