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Dinner Tonight: Roasted Mushroom Torta with Goat Cheese and Black Beans

As this site has already established, some of the best sandwiches in the country are coming from Rick Bayless's casual newish eatery, Xoco. Occasionally Mexican tortas can feel unwieldy, and unnecessarily messy, but not these. They are carefully crafted, and yet always surprising. Though I'm missing the wood-burning oven and incredible bread, this recipe from Bayless's website is probably the best torta that I've ever made at home before. The fact that it's also vegetarian is kind of beside the point.

Oyster, crimini, and shiitake mushrooms are patiently roasted with lime and garlic then served with refried beans, goat cheese and fresh arugula. The procedure can seem fussy, and just slightly crazy, but each step is completely worth it. Actually, I already paired this down by removing the garlic mojo, which would have taken an additional hour to make. Instead, I tossed the mushrooms with minced garlic and lime juice, which worked. They come out of the oven with a complex and earthy flavor—totally addicting.

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