Roasted Mushroom Torta with Goat Cheese and Black Beans
- For Roasted Mushrooms
- 8 ounces crimini mushroom, stems removed, thinly sliced
- 7 ounces shiitake mushrooms, stems removed, thinly sliced
- 8 ounces oyster mushrooms, thick stems removed, thinly sliced
- 3 tablespoons olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon fresh lime juice, from about 2 limes
- 1 teaspoon salt
- 3 tablespoons cilantro, chopped
- For the Refried Beans
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- one 15-ounce can black beans
- For the Torta
- 4 bolillo rolls
- 4 ounces goat cheese
- 1 ½ cups arugula
- 1 cup salsa
- This recipe is vegetarian
- Produce
- Arugula (1 1/2 cups)
- Black beans (1 15-ounce can)
- Cilantro (3 tablespoons)
- Crimini mushroom (8 ounces)
- Oyster mushrooms (8 ounces)
- Shiitake mushrooms (7 ounces)
- Condiments
- Salsa (1 cup)
- Cooking & Baking
- Garlic clove (8)
- Olive oil (5 tablespoons)
- Salt (1 teaspoon)
- Bread & Baked Goods
- Bolillo rolls (4)
- Drinks
- Lime juice, fresh (1 tablespoon)
- Dairy
- Goat cheese (4 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 14, 2011 (2 years ago).
23 people saved this recipe.
