Crispy Mushroom Recipe

Prepare mushrooms

Clean mushrooms with a damp towel and trim stems as needed. If using large mushrooms, slice into 1/2–3/4-inch pieces so pieces are roughly uniform (bite-size). Pat dry.

Make coating

In a wide bowl combine the flour, cornstarch, garlic powder, smoked paprika, salt and black pepper. Mix thoroughly so there are no lumps.

Coat mushrooms

Toss the dried mushrooms in the flour mixture until well coated, shaking off excess. Place coated mushrooms on a wire rack while you heat the oil.

Fry

Heat neutral oil to 175°C (350°F) in a heavy-bottomed pot or deep pan — about 3–4 cm depth. Fry mushrooms in batches (do not overcrowd) until golden brown and crispy, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Season lightly with extra salt if desired.

Keep warm

If making ahead, keep fried mushrooms in a low oven (90–100°C / 200–210°F) on a rack so they stay crisp while you finish other components.

Toast and rehydrate chiles

Remove stems and seeds from dried chiles. In a dry skillet over medium heat toast chiles briefly, about 15–30 seconds per side, just until fragrant (do not burn). Place toasted chiles in a bowl and cover with 150 ml hot water. Let soak 15 minutes until pliable, then drain, reserving soaking liquid.

Sauté aromatics and bread

Heat 1 tablespoon olive oil in a skillet over medium heat. Add quartered onion, garlic cloves (smashed) and torn bread. Sauté until onion is browned and bread is toasted, 6–8 minutes. Add tomato and cook 3–4 minutes until softened.

Blend mole

Add the soaked chiles (torn), sautéed aromatics and bread, toasted sesame seeds, toasted nuts, cumin, cinnamon, cloves, achiote (if using), and 100 ml of reserved chile soaking liquid or stock to a blender. Purée until very smooth. Add more stock if needed to reach a thick sauce consistency (about 200–250 ml total liquid).

Finish mole

Return puréed sauce to the skillet over low heat. Stir in chopped dark chocolate, salt and sugar/piloncillo. Simmer gently, stirring often, 8–10 minutes to meld flavors and thicken slightly. Adjust seasoning — add a splash more stock if too thick, or a pinch more sugar if too bitter.

Cook carrots

In a medium saucepan, melt butter over medium heat. Add chopped carrots and sauté 2–3 minutes to coat. Add vegetable stock, bring to a simmer, cover and cook until carrots are very tender, about 15–20 minutes.

Purée

Transfer carrots and cooking liquid to a blender or use an immersion blender. Add cream (if using) and ground ginger. Purée until completely smooth. If too thick, add a tablespoon or two of stock to reach a velvety texture. Season with salt and pepper to taste and keep warm.

Sauté aromatics

Heat olive oil in a wide skillet over medium heat. Add sliced shallot and garlic and cook until fragrant and just softened, about 2–3 minutes (do not brown hard).

Braise greens

Add chopped mustard greens, a pinch of salt and red pepper flakes if using. Toss to wilt, then add 60 ml vegetable stock and apple cider vinegar. Cover and braise over medium-low heat for 6–8 minutes until tender but still bright green. Uncover and simmer 1–2 minutes to reduce excess liquid. Taste and adjust salt/acidity.

Plate

On each plate, spread a generous spoonful of carrot purée as a base. Arrange a portion of braised mustard greens slightly off-center. Spoon 2–3 tablespoons of warm mole negro onto the plate (either under or beside the mushrooms). Place a pile of crispy mushrooms on top of the mole so they get some sauce but remain largely crisp.

Garnish

Finish with toasted sesame seeds or crushed peanuts and scatter cilantro leaves. Serve with lime wedges on the side to squeeze over the mushrooms and greens.