This is such a delicious version of a torta. The mushrooms become bright when baked with the mojo. The tangy goat cheese compliments it, and the black beans make it a satisfying meal. We'll sometimes enjoy leftovers with eggs the next day. You can make this into individual sandwiches, or you can assemble it with one long loaf and then cut it into pieces.
 crimini mushrooms8 oz
thinly sliced
 shitake mushrooms7 oz
thinly sliced, stems discarded
 oyster mushrooms8 oz
thinly sliced, thick stems discarded
 mojo 3/4 cup
stir before measuring
  salt1 tsp
 epazote1 1/2 tbsp
chopped, could also use 3 tablespoons chopped cilantro
 olive oil2 tbsp
 garlic2 whole
 black beans1 can
15 ounces, do not drain
 bolilo rolls6 whole
or crusty french bread or submarine sandwich rolls
 goat cheese8 oz
 arugula1 1/2 cups
 salsa1 cup


baking dish
medium skillet
potato masher or large cooking spoon
rimmed baking sheet
Preheat the oven to 375°F.
Toss the mushrooms with the garlic mojo, salt and the epazote. (If using cilantro, add it after the mushrooms are done roasting). Scrape into a 13 x 9-inch baking dish and wrap tightly with foil. Place in the oven and roast for 10 minutes.
Remove the foil and continue roasting for another 40 minutes, or until the mushrooms are golden brown, and the mushroom liquid has evaporated. Stir cilantro in at this point if using. Cover and keep warm. Raise the oven temp to 400 F.
Preheat the olive oil in a 10-inch skillet over medium heat. Stir in the garlic and cook for 1 minute. Add the beans and their liquid with 1/2 teaspoon salt. When the beans simmer, mash them into a smooth paste with a potato masher. Cook, stirring constantly, until the consistency of very soft mashed potatoes, about 10 minutes. Cover and reserve so that the beans stay soft and moist.
Slice the rolls open lengthwise and scrape out some of the soft bread in the center of each half. Spread the tops with goat cheese and reserve. Spread 2 tablespoons of the black beans on the bottom half of each of the rolls. Place on a rimmed baking sheet and spoon on the mushrooms. Set the baking sheet on the middle rack and bake for 5 minutes until the bread crisps and the mushrooms are warm.
Top each roll with arugula leaves and a some salsa. Cover each torta with the goat cheese half and place back in the oven for another few minutes or until the bread crisps and the goat cheese is warm.

Be careful not to scrape your skillet when using the potato masher for the beans.


Rick Bayless