Two-Cheese Mushroom Torta

Ingredients

Mojo de Ajo

• 2 heads of garlic
• 2 ½ cups olive oil
• 2 limes, freshly squeezed
• ½ cup chipotle puree
• 1 tsp salt
• ½ tsp black pepper

Mushrooms

• 2 tbl oil from the mojo
• 1 onion, chopped
• 1 lb mushrooms, chopped, any variety
• 2 tbl epazote, chopped
• ¼ tsp salt

Torta

• 1 baguette (4 bolillos or teleras)
• 4 oz goat cheese
• 4 slices of your favorite cheese to melt (gouda, swiss, fontina, etc.)
• Watercress
• 1 tbl lime juice
• Pinch of salt

Procedure mojo de ajo

1. Roast garlic in the oven or toast on a griddle until it’s softened and has black spots. Peel cloves and pure with the rest of the ingredients in a blender or food processor. Set aside.
2. In a large skillet, heat up the oil, add onions and cook until translucent. Add the mushrooms and cook so they release their juices. Add the epazote, and 3 or 4 spoonfuls of the mojo and continue to cook until tender and most liquid has evaporated.

Procedure for torta

1. Preheat oven to 350℉. Cut baguette, or bread of choice, in half lengthwise and place in a lined sheet pan. Build torta in this order: start with goat cheese on the bottom, cooked mushrooms, and top with the other cheese. Leave open-faced. Place in the oven to toast for approximately 5-7 minutes.
2. As the torta is toasting, toss the watercress in a mixing bowl with the lime juice and salt.
3. Serve the torta with a nice serving of watercress inside and enjoy.