mushrooms12 oz
combination of shiitakes, oysters, and wild, sliced .5 inch thick, about 6 cups total
 epazote32 leaves
or 1 cup of chopped italian parsley and/or cilantro
 bacon2 slices
medium-thick, cut into 1/4 inch pieces, exclude for vegan
 garlic mojo 1/3 cup
stirred before measuring out
 salt 1/2 tsp
  baguette1 loaf
sliced, warmed and crisped, can also use garlic bread
 lime2 whole
cut into wedges


parchment paper
cookie sheet
large bowl
food-friendly string
Cut out 4 large squares of parchment paper and soak in water for about 30 minutes. Weigh the parchment paper down with a plate to keep the paper submerged.
Preheat the oven to 325°F.
In a large bowl, stir the mushrooms, epazote, bacon, garlic mojo, and salt together.
Lay the soaked parchment out on a clean work surface. Assemble each packet by scooping the mushroom-mojo mixture into the parchment square and gathering the its corners to create a pouch. Tie the pouch closed with food-friendly string.
Place the pouches on the cookie sheet and bake for 30-45 minutes. You'll know it's done when you see the mixture vigorously bubbling inside the packets.
During the last 10 minutes of cooking, slice the baguette and crisp it on a separate rack in the oven.
Serve the mushroom packets with baguette and lime wedges. Take care to avoid escaping steam when opening the pouches.