Two-Cheese Mushroom Torta

Chef Fernando Cardona

Serves 4 people


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


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


  • 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.

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