Serves 4

• 1/4 jar “Sabores Aztecas” mole rojo
• 250ml vegetable stock
• 12 p ortobello mushrooms
• 6 tablespoons corn oil
• Half an onion, thinly sliced
• 150g panela cheese (or Iranian peynir or feta)
• A few sprigs of coriander
• Sea salt and black pepper

Cut the stems from the mushrooms and toss them with the oil, salt and pepper. Pan-fry or grill them to your liking, and heat the mole rojo   with the stock in a small saucepan – let it simmer for a fewminutes. Serve the mushrooms with the sauce spooned over, scattered with onions, panela cheese and corander, accompanied by sautéed or salad nopales.