Mushroom mojo de ajo torta with goat cheese and arugula

Roast the heads of garlic until soft and blackened in places; cool, peel off the papery husk and put the cloves in the food processor.

Pulse the garlic to start it chopping, then pour in the olive oil with the machine running.

Add the salt and lime juice and pulse a couple of times to blend.

Cut up the mushrooms: pull the stems off the shiitake and slice the stems very thinly crosswise because they are fibrous; cut the caps crosswise about a quarter inch.

Chop the chipotles in adobo; have a few leaves of epazote ready.

Heat a skillet over medium-high heat with some of the oil from the mojo de ajo; when very hot add all the mushrooms and toss continuously until they begin to brown.

Reduce the heat, add some of the garlic solids from the mojo, then the chipotle and the epazote; taste and season generously with salt.

Cut the bun in half lengthwise and scoop out some of the soft interior (the miga).

Smear the base with fresh goat cheese, add a generous helping of mushrooms and put it in the oven until the crust crisps and the inside is warm.

Dress wild arugula with a squeeze of lime juice and a little salt, lay it over the warm filling, put the top on and cut in half; serve with red chili salsa.