Mushroom Torta
July 20, 2016
A hearty & delicious sandwich that you'll be craving once you've tasted it! A welcome addition to your repertoire for #MeatlessMonday & absolutely fantastic when served with my chilled Refreshing Mango Salsa Salad or Corn & Black Bean Salad (find both recipes in the Salads & Dressings category).
Serves: 2
Credit: My recipe is a simplified version, adapted for the home cook, from a recipe by Chef Rick Bayless www.rickbayless.com
Ingredients
2 crusty, 7 to 8 inch long sandwich rolls (such as a demi baguette)
1 Tblsp extra-virgin olive oil (EVOO)
3 tsp fresh squeezed lime juice (divided)
1/2 pound mixed shiitake, baby Portobello & oyster mushrooms
1 to 2 canned chipotle peppers in adobo sauce, stems removed & finely chopped
1 Tblsp chopped fresh cilantro
1 large roasted garlic clove, finely chopped (see Roasted Garlic recipe in Herbs, Spices & Seasonings category) & (see Tip# 1)
2 cups organic baby arugula leaves or baby spinach/arugula mix
Directions
1 Slice the rolls in half lengthwise. With your fingers; scoop out a little of the bread along the middle of each half, creating shallow wells. Place bottom halves on a rimmed baking sheet & top halves on serving plates.
2 Remove stems from shiitakes, clean all the mushrooms & slice about 1/3 inch thick.
3 Chipotles, cilantro & garlic.
4 Add EVOO & 1 tsp lime juice to a 12 inch non-stick skillet. Heat over medium-high heat till hot.
5 Add mushrooms & fry till mushrooms are softened, browning slightly & beginning to sweat, stirring frequently. Remove from heat & stir in the chipotle, garlic, cilantro & 1/4 tsp salt.
6 Turn on oven broiler & move a rack to the second highest setting. In a bowl; toss the arugula with remaining 2 tsp lime juice & a little salt.
7 Sprinkle 2 Tblsp goat cheese evenly in the wells of each bottom half of bread.
8 Top each with 1/2 the mushroom mixture & broil 1 to 2 minutes till heated through.
9 Remove each half to serving plates & top each with half the arugula. Top with the remaining bread halves, slice sandwiches in half & serve.
Tips & Suggestions
1 Any chipotles leftover from the can; you can wrap them in plastic wrap & then in foil... label & date the package(s) & freeze to use in future recipes.
2 Don't have any Roasted Garlic already made? Chop up a large, fresh garlic clove & add it to the skillet, along with the mushrooms, at step# 5.
Great idea to scoop out the bread and add cheese and then add the mushroom filling! Very tempting sandwich indeed .yum!
Glad you like my technique Nisha! Hope you’ll try & enjoy the sandwich.
I’m a big goat cheese fan and mushrooms are practically a staple in our house! Can’t wait to put the two together and try this amazing looking torta!
As always you & I are on the same page Jacqui! 🙂 Hope you’ll let me know how you like it, if you try it.
Though I don’t publish meals like this on my blog, it doesn’t mean I don’t enjoy them from time to time on my own. Mushrooms, in particular, are magical, yum.
Torta is something new to me and this looks fabulous wholesome dish.
Torta actually means “Sandwich” in Spanish. Glad you like this Lathiya!
Yummy sandwich.. it is good to go for packing kids lunch box
When I think of Chipotle and Cilantro together, I usually think of a beefy Spanish dish of some kind. I love how you used these ingredients with the mushrooms and goat cheese in a sandwich. I always love recipes that take things to new heights!
Thanks Christy & thanks for the compliment!
Looks like a deliciously hearty sandwich! Those mushrooms look so tasty!
This is a lovely hearty sandwich recipe that is vegetarian – yeah
I absolutely adore mushrooms. Sounds so good. Thanks for sharing.
Baguettes, mushrooms and goat cheese. What could be wrong with this. It sounds delish.
Yum Yum. This will definitely be a dinner coming up at our place.
I’m so glad to hear you’ll be serving this Rebecca! Let me know how everyone likes it.