Xoco’s Mushroom Torta

Torta de Hongos
Servings: 4


  • 4tablespoonsRoasted Garlic Mojo (divided use)
  • 1pound 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
  • 1tablespoonepazote, chopped (or 2 tablespoons chopped cilantro)
  • Salt
  • 4bolillo rolls, or other crusty roll, such as a demi baguette
  • 1/2cup goat cheese
  • 4generous cups (about 3 ounces) arugula
  • About 1tablespoon fresh lime juice
  • Red chile salsa, such as chipotle salsa, for serving


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.




  1. I made this recipe about a month ago and it was delicious. The recipe looks like it was changed a little since then as well as the recipe for the garlic mojo. I would like to have those older versions too.

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