Toss mushrooms in olive oil and roast at 400 degrees for 10-15 minutes or until cooked through. Once mushrooms are cool to the touch, use a fork to pull into shreds. Set aside.
Seed and remove the stems from chile pods. Toast in a cast-iron skillet over medium heat, turning frequently until lightly blackened. Boil 1 quart of water and add toasted chile pods. Place a plate over pods to submerge underwater. Let steep for 15-20 minutes.
Remove pods, reserving liquid, and place in a blender with the garlic, peppercorns, cloves, and salt. Add 1 ½ cups of chile water to blender and puree until completely smooth (for approximately 2-3 minutes). Heat 2 tablespoons of olive oil over medium heat until shimmering. Pour chile sauce into oil and fry/reduce by 1/3. Pull off heat.