Woodland Mushrooms with Mojo de Ajo

Great as either a tapa over toasted baguette (for mushroom “montaditos”) or as a taco filling, these hearty and satisfying mushrooms are great and impressive to serve in parchment packs.


  • 12 ounces mushrooms—I love a mixture of cultivated shiitakes and oysters with a handful of wild mushrooms (porcini, chanterelle, hedgehog) thrown in, sliced 1/2- inch thick (you’ll have about 6 cups of slices)
  • 2 large (or 4 small) hoja santa leaves (or 32 large epazote leaves, or cilantro)
  • 2 medium-thick slices of bacon, cut into 1/4-inch pieces (Use Fakin’ Bacon for a veg option, or simply omit)
  • 1/3 cup Slow-Cooked Garlic Mojo (stir before measuring)
  • 1/2 teaspoon salt
  • 1 or 2 limes, cut in wedges


  • Baking Sheet, Oven
  • Cutting Board, Knife
  • Parchment paper and Rafia for Packets


  1. Soak the parchment. Cut four 12-inch squares of parchment paper, loosely roll them together submerge them in a large bowl of tap water and weight with a light plate to keep them submerged. Soak 30 minutes.
  2. Form and bake the packages. Turn on the oven to 325 degrees. Lay the soaked parchment pieces out on your work surface. If using the hoja santa, place 1/2 leaf (or a whole leaf if you’re using small ones) in the center of each parchment square. In a large bowl, mix the sliced mushrooms, bacon and garlic mojo (throw in the epazote leaves that’s what you’re using). Sprinkle with the salt, stir to coat everything evenly, then scoop a portion into the center of each parchment piece. Gather up the corners of each one to form a pouch. Pinch the parchment together just above the mushrooms and tie securely with a piece of string or raffia. Slide onto a baking sheet, then slide the sheet into the oven. Bake for 30 to 45 minutes, until the mixture is bubbling vigorously in the packages.
  3. Serve. Open the packages in front of your guests so they can enjoy the explosion of aroma into the room. Serve with lime wedges to squeeze on plus fresh tortillas for making soft tacos or toasted baguette for making montaditos.

*Yet another Rick Bayless treat…Serves 8 as a tapa or soft taco filling.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.