Torta – Guisada De Hongos; Stewed Mushroom

photo (44)Never let it be said that I didn’t eat my fair share of mushrooms while I was here on earth – Because I have. And I will continue to do so until further notice. What can I say – I have my priorities straight. And they’re delicious. I sort of have a soft spot in my heart for delicious things. Well, food in general – y’know – if you want to get technical.

marlonToday’s dish is something I have been working on quite for a while. In it, stewed mushrooms meet the Torta and a love story for the ages is born. It all comes together rather simply, as you will see.

The secret to this dish is the addition of salsa fresca – intstead – of say, just diced tomatoes and onions. The salsa itself already has it’s own distinct flavor of cilantro & lime and pairs well with the other ingredients forming the basis of the filling.

Torta: Guisada De Hongos; Stewed Spicy Mushrooms

2 pounds of Cremini Mushrooms – Quartered or Roughly chopped.
2 TBS Canola Oil

4 Portuguese Rolls or Bolillos
1 Large Avocado
Cabbage Slaw (Recipe Follows)
Vegenaise to dress your sandwich

(Quick-Braise)
2 TBS Soy Sauce
2 TBS Water
1 TBS Nutritional Yeast
1/4 tsp garlic powder
pinch black pepper

1 1/2 Cup Salsa Fresca (my recipe here or store-bought)
1 TBS Tomato paste
1 TBS Ketchup
1 TBS Nutritional Yeast
1 – 2 tsp hot sauce (I prefer tapatio)
1/2 garlic powder
1/4 onion powder
1/4 black pepper
pinch cumin
pinch paprika
Salt and pepper to taste

2 TBS Vegan Butter (to finish sauce) – *optional

1. Heat oil over high heat in a large (rimmed) frying pan, wok or stock pot.
2. Add your mushrooms; stir and move around mushrooms to cover with oil (It’s a lot of mushrooms)
3. Cook for 5 minutes (they will release a lot of their water); Stir occasionally.
4. Lower heat to medium-high and cook until all of the liquid has been released (about 5 more minutes)
5. When all the liquid has been released add your (quick) braising liquid, stir well to incorporate and lower heat to medium.
6. Cook until the braising has evaporated (it will thicken slightly).
7. Add remaining ingredients (Salsa to paprika)
8. Lower heat to low – cook until most of the liquid has cooked out – 10 – 20 minutes. (What you should be left is something that looks like a chunky marinara)
9. Once the liquid has cooked out add your Vegan Butter and melt throughout. Once the liquid has cooked off again you’re ready to serve.

Serve on sliced (toasted) rolls, with a little vegenaise, Cabbage Slaw and sliced avocado. 

Simple Slaw

1 (heap) cup Shredded (Purple or White or combination of the two) cabbage
2 TBS Grated Carrots
2 tsp Vegenaise
1 tsp Fresh Lime Juice
1 (heap) tsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste.

1. In a medium bowl add your cabbage, cover in lemon juice, vegenaise and nutritional yeast.
2. Using a spoon or fork lightly toss all of the ingredients to incorporate evenly.
3. Salt & Pepper to taste.

 

 

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