Xoco’s Mushroom Torta
INGREDIENTS
- 4 tablespoons Roasted Garlic Mojo (divided use)
- 1 pound mixed mushrooms, such as oyster, shiitake, lobster and Portobello, chopped into ½-inch pieces
- 1 to 2 canned chipotles en adobe, stems removed, seeded (if you wish), and finely chopped
- 1 tablespoon epazote, chopped (or 2 tablespoons chopped cilantro)
- Salt
- 4 bolillo rolls, or other crusty roll, such as a demi baguette
- 1/2 cup goat cheese
- 4 generous cups (about 3 ounces) arugula
- About 1 tablespoon fresh lime juice
- Red chile salsa, such as chipotle salsa, for serving
INSTRUCTIONS
Add two tablespoons of the oil from the Roasted Garlic Mojo to a very large (12-inch) nonstick skillet set over medium-high. When the oil is very hot, add the mushrooms and cook, stirring the mushrooms almost constantly, until they have softened and browned a little, about 5 minutes. Remove from the heat and stir in two tablespoons of the garlic from the Roasted Garlic Mojo, the chipotle and the epazote (or cilantro). Taste and season with salt, usually ¼ teaspoon.
Turn on the broiler and adjust the rack to its highest setting. Slice the rolls in half lengthwise and scoop out a bit of the soft interior. Spread two tablespoons of goat cheese on the bottom half of each roll, then top with a generous helping (about 1/3 cup) of the mushroom mixture. Place under the broiler to warm through – about 1 to 2 minutes.
Toss arugula with lime juice and sprinkle with salt. Finish each sandwich with a generous cup of of arugula and serve with salsa on the side.