Mushroom mixiotes with mojo de ajo

Cut the tough core off the mushroom (keep it for stock), brush off any dirt rather than washing, and slice.

Cut parchment into four squares, fold them and soak in a baking dish of water, weighted with a plate, so they become malleable.

Stir the mojo de ajo, drizzle about a third of a cup over the mushrooms, sprinkle with salt and stir to coat; add the chopped bacon.

Put a portion of the mushroom mixture in the middle of each parchment square on a couple of hoja santa leaves; gather up like a beggar's purse and tie with twine.

Set the four packages on a baking sheet and bake at about 325 degrees for 30 to 45 minutes, until bubbling vigorously inside.