Mushroom Filling for Tamales
makes about 2 cups
3 Tbsp. oil
6 cups torn or sliced oyster mushrooms
Salt to taste
1 cup Mole Verde or Mole Coloradito
Place oil in a large sauté pan and heat over medium-high. Add mushrooms and season with salt. Cook until well browned—try not to overcrowd the pan, as this can cause the mushrooms to steam and not brown as quickly. If your pan is too small, cook mushrooms in batches.
Once mushrooms are completely browned, remove from heat and transfer to a heat-proof container. Stir in mole of choice (or divide mushrooms between multiple containers to mix with assorted sauces) and reserve for filling tamales.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
