Mushroom torta with roasted garlic mojo de ajo and goat cheese

Roast four heads of garlic until soft and blackened in places; cool and peel off the papery husk.

Pulse the garlic in a food processor, 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 shiitakes and slice them very thinly crosswise since they are fibrous; cut the caps crosswise about a quarter inch thick.

Chop a couple of chipotles in adobo and a few leaves of epazote (or a big handful of cilantro).

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

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

Halve the bread lengthwise and scoop out some of the soft interior. Smear the base with goat cheese and add a generous helping of mushrooms.

Heat in the oven until the crust is crisp and the inside warm.

Dress wild arugula with a squeeze of lime juice and a sprinkle of salt, put it over the filling, add the top and cut the sandwich in half.